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Photo:Sonia Bozzo Photography
Sonia Bozzo Photography
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeNutrition NotesRadishesare root vegetables and are a part of theBrassicafamily—aka cruciferous veggies. They are packed with nutrients and are highest in vitamin C. A 1/2-cup serving of sliced radish provides about 10% of your daily vitamin C, per theUSDA. Like othercruciferous veggies, radishes have cancer-fighting compounds.Potatoesget a bad rap for being starchy; they are a healthy vegetable that provides several nutrients, including fiber, plant protein, potassium, and vitamin C. Eating the skin of the potato provides more nutrients than eating just the flesh. Potatoes also contain a special type of fiber calledresistant starch, which acts as a prebiotic, feeding your beneficial gut bacteria.Sonia Bozzo Photography
Jump to recipe
Nutrition NotesRadishesare root vegetables and are a part of theBrassicafamily—aka cruciferous veggies. They are packed with nutrients and are highest in vitamin C. A 1/2-cup serving of sliced radish provides about 10% of your daily vitamin C, per theUSDA. Like othercruciferous veggies, radishes have cancer-fighting compounds.Potatoesget a bad rap for being starchy; they are a healthy vegetable that provides several nutrients, including fiber, plant protein, potassium, and vitamin C. Eating the skin of the potato provides more nutrients than eating just the flesh. Potatoes also contain a special type of fiber calledresistant starch, which acts as a prebiotic, feeding your beneficial gut bacteria.Sonia Bozzo Photography
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2cupssliced radishes (from 2 bunches), divided½cupchopped onion1mediumYukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes2cupslow-fat milk½teaspoonsalt¼-½teaspoonwhite or black pepper¼cupreduced-fat sour cream1tablespoonchopped fresh radish greens or parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2cupssliced radishes (from 2 bunches), divided
½cupchopped onion
1mediumYukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
2cupslow-fat milk
½teaspoonsalt
¼-½teaspoonwhite or black pepper
¼cupreduced-fat sour cream
1tablespoonchopped fresh radish greens or parsley
Directions
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 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.
Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)
Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).
Equipment
Blender or immersion blender
Frequently Asked Questions
Yes, since it contains no ingredients containing gluten, this recipe is gluten-free.
Radish greens can be cooked and used like other leafy greens. Toss them into a skillet with a little oil and garlic and sauté them, or you can braise or steam them until wilted. Some say their flavor is like arugula, mustard greens or spinach, and this makes the radish greens a perfect addition to soups and stews, scrambled eggs, stir-fries and more.
Absolutely. Store the soup in an airtight container in the refrigerator and it will last for up to three days.
Originally appeared: EatingWell Magazine, March/April 2014
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Nutrition Facts(per serving)203Calories10gFat22gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
