Radish Leaf Soup

Radish Leaf Soup Recipe
Radish leaves are edible!
I was surprised when I first learned this because the leaves are fuzzy; they didn’t seem like anything I would want to add to my salad! Even knowing that they are edible has not convinced me to add them to my salad, but I do cook with them. They work really well when sautéed with greens in a little olive oil with onion and garlic. Radish leaves also make a lovely addition to soup.

Radish leaves only last in the refrigerator for a day or two. When I bring radishes in from the garden or home from the store, I immediately cut off the leaves, rinse, and dry them. If I can’t use the leaves immediately, I put them in a bowl with a cloth on the bottom to absorb any moisture. Then I make plans to use them as soon as possible.

I love radish leaf soup. It is naturally low in calories and fat, but it is still very filling. And well, I also like the frugal oddity of it! This recipe makes enough to serve 8, but it can easily be halved if you are cooking for a smaller crowd.

Radish Leaf Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 stalks of celery, diced
  • 8 cups loosely packed radish leaves
  • 4 cups chopped potatoes*
  • 6 cups vegetable broth
  • 1 teaspoon marjoram
  • salt and pepper to taste
Directions
  1. In a large pot, cook potatoes in water until they are tender. Rinse, drain, and return them to the pot.
  2. While the potatoes are cooking, pour olive oil in a skillet. Add onions, celery, and garlic. Cook until the onions are slightly brown. Stir in radish leaves, lower heat and cook until the leaves are wilted.
  3. Add the radish top mixture, broth, and marjoram to the potatoes. Cook for 5 minutes over high heat to blend the flavors.
  4. Ladle 2 cups at a time into a blender and puree until smooth. If the soup seems too cool after pureeing, return to the pot and heat until it reaches a boil. Season with salt and pepper to taste.

 

What odd things do you use up in soup? Feel free to leave a link to your favorite soup recipe, even if it contains “normal” ingredients.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Living on Less Money says:

    Hmmm.. radish leaves huh? I bet it tastes better than the roasted radishes I tried this summer. They were too hot. I had an overabundance from my garden.

    I save carrot peels, onion ends, celery leaves and use them to make a wonderful chicken broth.

  2. Making broth from scratch is such a wonderful use of items that would otherwise be discarded!

  3. I don't like radishes. Does this tastes like radishes?

  4. @Shana – No ma'am, it tastes like an oniony, vegetabley, potato soup.

  5. Butterpoweredbike says:

    What a gorgeous soup, Alea. Thank you for linking up with Hearth and Soul this week. I just discovered eating radish leaves last spring. I just couldn't stand throwing away anything that I had worked so hard to grow. But I really grew to love eating radish leaves, particularly the crisp stems.

  6. What a nourishing soup – I am allergic to radishes, I wonder if I could eat the leaves?? Hmm. Thanks for sharing this with Hearth'nSoul!

  7. So it taste like onion and potatoes? UH! Then I will have to give it a try. I don't like the flavor of radishes but if it doesn't taste like it, this is a must! It looks delicious!!
    Thank you for sharing!
    ~Dorcas
    http://4sweetangels.blogspot.com/

  8. That looks really good!! Who knew you could eat radish leaves? Thanks for sharing–I love learning new things. Take care.

  9. Nicole Feliciano says:

    Wonderful. I've never heard of this before and I too have suffered from wilty radishes. Nice to know they aren't just for salads.

  10. Who knew? Really?? Can't wait to try this one. Thanks for linkin up to tasty tuesdays.

  11. a moderate life says:

    Alea! I LOVE radish greens! I am always so happy when i go to the market and there are fresh bunches of red radishes with the lovely green healthy tops! That's such a treat and so healthy! I love this simple recipe and will be sharing it as a feature on the Hearth n Soul blog hop recipe highlights this friday, so stop by and say hi! Thanks for linking! Alex@amoderatelife

  12. Thanks Alex, I am honored to be included in your Bloghop Highlights!

  13. How fantastic! I'd never thought of blending them into a soup…it sounds delicious and oh-so-healthy =) Thanks for sharing it w/ the hearth'nsoul hop this week!

  14. We had radish soup while visiting in the home of a French lady. It was delicious! French women are very frugal and use up all kinds of vegetable scraps and wilted vegetables to make pureed soups. We don't grow radishes, so it's not a soup I make here at home, but it has made me think about making soup out of other vegetables that are a bit past their prime.

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