Brisbane Local Food

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Creamy Radish Soup

From EatingWellMarch/April 2014

Creamy Radish Soup

Makes: 4 servings


  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced radishes (from 2 bunches), divided
  • 1/2 cup chopped onion
  • 1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
  • 2 cups low-fat milk
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon white or black pepper
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh radish greens or parsley


  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 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.
  2. 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.)
  3. 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).

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.


Per serving: 203 calories; 10 g fat (3 g sat, 6 g mono); 12 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 9 g total sugars; 6 g protein; 3 g fiber; 395 mg sodium; 610 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Calcium (20% dv), Potassium (17% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 starch, 1 vegetable, 1/2 low-fat milk, 2 fat

31.05.15 And here is the end result. The crop pulled this afternoon:

And the easy peasy pink soup. The recipe made four good servings:

Very nice. Mild and delicate flavour - not hot like you would expect. The radishes go well with the potato.

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Made this today with a bunch of radish out of the garden. Super easy and a lovely flavour. Four good servings.

Recall muttering about big Daikons being so hot. An Asian member remarked that the heat disappears on cooking, many Asian dishes have Daikon apparently.

Adore Radishes, just don't have any growing now :-( … good excuse to put in some seeds!

I've shown it to Claudie (and read the your description), and she's very much impressed ... so am I!

Thanks Lissa

Your plates are looking very Masterchef, Lisaa!

Just copied the original :) And I left a little smudge of soup up the side of the plate - would lose points for that.

I'll do this with daikon some time this week. It won't be pink, but should otherwise be similar. 

Great Rob :) Will look forward to the result.


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