Radish Top Soup Recipe

I haven't felt so compelled to write a review in a while, but I just had to give some stars to this amazing recipe. My husband started growing vegetables, and when we had a large harvest of radishes, I was determined to find a way to use up the stems (I enjoy collard greens, mustard greens, etc.) and thought I'd find a recipe for that. I couldn't find exactly what I was looking for, but then I came across this soup and decided to give it a try. I didn't have cream, so I used about 1 cup of milk instead. I also substituted potatoes with a few pieces of cauliflower to thicken it up (which didn't quite work, but it was still delicious). I was a bit skeptical about not adding any herbs or seasonings, but the combination of greens and onions was perfect! It was a huge hit in our household, even with our 3 and 5-year-olds. Now, I'm facing a new problem - I want more soup but don't want to use up all our radishes! I served it with extra diced radishes, and added some whole ones too. Another tip I discovered was to simplify the process by slowly adding milk to the blended soup instead of reheating it on the stove.

Great experience! My mom brought home a variety of fresh greens from the farmer's market and I was unsure how to use them. I decided to enhance the flavors by adding 2 bay leaves while simmering, a trick I use in all my dishes. Instead of regular chicken broth, I opted for Better Than Bouillon paste for a richer taste. Lacking cream, I substituted 4 teaspoons of chicken bouillon with 3 cups of water. To make the soup creamy, I stirred in a can of evaporated milk and half an envelope of dry milk powder after the potatoes were cooked. This milk combination not only added a velvety texture to the soup but also boosted its protein content significantly. I will definitely be making this recipe again!

This soup was delicious! It had a unique flavor profile reminiscent of potato soup, despite its green color. Adding a touch of salt or garlic would elevate the taste even more. Using half and half was a smart choice and added a creamy texture. I tossed in carrots, celery, and mushrooms post-blending and simmered for an extra 10 minutes. While the celery added a nice crunch, I might skip it next time for a smoother consistency.

I enhanced the flavors with a mix of seasonings including parsley, sage, rosemary, thyme, salt, pepper, and nutritional yeast. I also included garlic along with the onion. Instead of using cream, I opted for yogurt and used an immersion blender to achieve a smooth consistency. My 12-year-old son thoroughly enjoyed it, so I'll definitely be preparing this dish again!

I prepared this recipe tonight and absolutely loved it! I will definitely be making it again.

Absolutely beautiful and incredibly delicious!

I admit I was hesitant when I looked up information and recipes for radish tops, as I've always disliked wasting them. However, I was pleasantly surprised by the outcome. The flavor isn't grassy or bitter at all. I was amazed by how flavorful and fantastic it turned out to be! This is a new discovery for me, but it's definitely going to become a staple in my kitchen!