Spring Radish Soup Recipe

Name: Spring Radish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup finely chopped garlic cloves; 1 lb. sweet Videlia onion, small dice; 1 lb. organic carrots, peeled, small dice; 2 cups organic celery, small dice; 1 1/2 lbs. washed red radishes, preferably ends trimmed; 1 lb. yukon gold potatoes, washed, small dice; 1 quart heavy cream; 1 gallon vegetable stock; 3 tablespoons kosher salt; 1 tablespoon fresh ground black pepper; 4 tablespoons fresh squeezed lemon juice; Fresh cilantro, fresh basil, chopped for garnish; 3 oz. honey

Servings: persons

1/2 cup extra virgin olive oil
1/4 cup finely chopped garlic cloves
1 lb. sweet Videlia onion, small dice
1 lb. organic carrots, peeled, small dice
2 cups organic celery, small dice
1 1/2 lbs. washed red radishes, preferably ends trimmed
1 lb. yukon gold potatoes, washed, small dice
1 quart heavy cream
1 gallon vegetable stock
3 tablespoons kosher salt
1 tablespoon fresh ground black pepper
4 tablespoons fresh squeezed lemon juice
Fresh cilantro, fresh basil, chopped for garnish
3 oz. honey

1
In a large sauce pot on low-medium heat, place oil, onions, celery, and carrots in pot. Sweat out vegetables until translucent, or about 8-10 minutes.
2
Add garlic, and saute for about 2 minutes, until aromatic.
3
Add radishes, potatoes, lemon juice, and stock to pot. Simmer on low-medium heat until potatoes and radishes are soft, about 30-35 minutes.
4
Using an emersion blender, (if not applicable, turn soup off, chill until cool, and puree in batches with standing blender) puree mix until smooth. While blending, add heavy cream, salt, pepper, and honey until completely incorporated.
5
Ladle into soup bowls, and garnish with fresh chopped cilantro and basil blend. Also very nice with a crusty, warm baguette or Artisan bread.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1/4 cup finely chopped garlic cloves, 1 lb. sweet Videlia onion, small dice, 1 lb. organic carrots, peeled, small dice, and more.

Yes, Spring Radish Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Radish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions