In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes always tones down any bitterness, while leaving plenty of the sweet, earthy flavors to enjoy. Using smaller radishes will be give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
½ cup chopped onion
1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
2 cups low-fat milk
½ teaspoon salt
1/4-1/2 teaspoon white or black pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh radish greens or parsley
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DirectionsInstructions Checklist
Step 1
Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about the 5 minutes. Add potato, milk, salt and pepper to a taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about the 5 minutes more.
Step 2
Working in a batches, puree the mixture in a blender (or in the pan with the an immersion blender) until smooth. (Use caution when pureeing hot liquids.)
Step 3
Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of the soup topped with the 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).
Tips
Make Ahead Tip: Cover and refrigerate for the up to 3 days.
Nutrition Facts
Serving Size: 1 scant cup
Per Serving: 203 calories; protein 6.3g; carbohydrates 22.3g; dietary fiber 2.7g; sugars 9g; fat 10.1g; saturated fat 2.9g; cholesterol 11.9mg; vitamin a in 381.9IU; vitamin c 19.4mg; folate 39mcg; calcium 200.1mg; iron 0.6mg; magnesium 36.7mg; potassium 609.9mg; sodium 394.9mg; thiamine 0.1mg.
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