Ever since I was a kid I loved snacking radishes. It was probably because they were so pretty, and fit right into your mouth. I have kept the love for the tiny veggies, which is why I have included them in this recipe. Normally you find radishes in salads, but today we are going to make a fine soup with it. The funny thing is that I actually used the green leaves, which you would ususally just through away, for this recipe. Talking about an organic lifestyle, huh.
The radish leaves are a great alternative to commonly used greens such as spinach or kale. They have a wonderful lemon-y taste and give the soup something really refreshing and cleansing. You can also use them as greens in your next salad – they are unbelievably versatile. Come to think of it, they are probably also amazing in a green smoothie. And there goes my next recipe…
Health benefits in this cleansing radish soup:
– calcium (important for bone, teeth, muscle and nerve health)
– iron (important for healthy red blood cells that transport oxygen through your body)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B1 (important for nerve health)
– vitamin B2 (needed to extract energy from carbohydrates, protein and fats)
– vitamin C (good for your immune system, tissue health)
-2 bunch radishes
– 1 sweet onion
– 4 potatoes (300g)
– 3 ¼ cup (800g) vegetable broth
– 1 tbsp extra-virgin olive oil
– 4 tbsp coconut milk
– ½ lemon
– ½ tsp ground nutmeg
– salt and pepper to taste
Start by separating the radishes from the leaves. Wash the leaves thoroughly. Set some aside for decoration purposes, and cut the rest roughly. Safe 4 pretty radishes as a soup topping and indulge in the amazing taste of the others (eat them ☺).
Peel and cube the sweet onion. Wash the potatoes and peel and cube them as well.
Heat the oil in a large saucepan, and sauté the onion and radish leaves for about 2 minutes while stirring well.
Now add the potatoes and the broth and cook for about 20 minutes on medium to low heat.
In the meantime, juice the lemon half. Wash the radishes that you have set aside and cut them into very thin slices. Leave the skin on as it contains all the nutrients.
Now blend the soup in a blender until smooth. Pour it back into the saucepan and ad the coconut milk. Bring to a quick boil one more time and remove from heat. Finally add the spices and 2 tablespoon of the lemon juice. Add some more spices and lemon juice if desired.
Garnish with the sliced radishes and leaves.
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