Radish leaf soup with caraway
- July 2014
- for 6 people
- Hands-on time 40 min, simmering time 25 min
This recipe is shockingly good! It’s a great thrifty use of radish leaves and is simple to prepare. It’s even OK if your radishes are a little old.
- Vegetarian recipes
PER SERVING (FOR 6) 129kcals, 9g fat (3.6g saturated), 2.4g protein, 9.3g carbs (2.3g sugars), 0.2g salt, 2.2g fibre
The soup will keep fine for 3 days in a sealed container in the fridge, although it will lose a little of its green vibrancy. Reheat to just below boiling point to serve.
Use a selection of long breakfast radishes and little round ones in purple, white and pink. Give the radishes and radish leaves a thorough wash before using – they can harbour a lot of grit. Fill a sink with ice-cold water and leave them to soak for 30 minutes – most of the grit will drop off and the cold water will perk up the colour.
Save the white part of the leek and use for tarts and pale soups.
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