Don't throw out those radish greens. I love learning ways to use every part of a vegetable and I hate wasting, especially when the greens on things like radishes and beets are so healthy. They would work in a salad, but in this soup they were amazing. It is pretty much a potato leek soup with the added greens, but I also left out any cream many recipes call for, it really is just unnecessary.
- Cook Time
- Prep Time
- 4 ServingsServings
- 3 teaspoon olive oil
- 1 large leek, cleaned well and sliced (ok to use some of the dark green parts)
- 2 medium potatoes, diced
- 4 cup water or broth
- 1 clove garlic
- 2 bunches radish tops
- 4 radishes, diced
- Heat 2 teaspoons oil a large soup pot over medium heat. Stir in the leek and saute until tender. Mix in the potatoes and stir for a minute. Pour in water or broth. Bring the mixture to a boil. Reduce heat, and simmer 15 minutes or until potatoes are soft.
- In a separate pan, heat last teaspoon of oil and saute garlic 1 minute. Add radish greens and saute until wilted. Put greens in soup pot. Add salt to taste.
- Using immersion blender, puree soup. Adjust salt and pepper to taste. Serve in bowls and top with chopped radish.