Food for Friends

Here's the recipe… make sure you read the whole thing first!

Radish Green Soup


Makes 4 servings

This year we decided to plant a whole bed with radishes and beets. I LOVE the radishes now that they are ready. It’s a quick crop and the greens are lush and super lush. Radishes are from the cruciferous family, and they are related to broccoli and cauliflower.  Both the roots and the stems are crunchy and spicy, full of vitamin C (especially the green tops), iron, potassium and folic acid… as well as very good fiber. This soup is a great way to use radish greens, especially if they come from your garden, I just hate watching such beautiful greens go to waste.  This recipe is great for any kind of strong green though, such as kale, mustard, swiss chard, etc.  It’s also an awesome way to use lettuce that is not perky enough for a salad but still has life.


  • olive oil
  • 3 tbsp. butter
  • 3 cups of washed, chopped Radish green tops (or some other strong green)
  • 2-3 medium potatoes cubed small (starchy ones are better but any will do)
  • 1/2  onion minced
  • 1 tbsp. mustard powder
  • 4 cups of chicken broth
  • A couple dashes of Worcestershire sauce (optional)
  • Salt
  • Pepper
  • A couple teaspoons of yogurt
  • Croutons


  1. In a soup pot or deep sauce pan sauté the onions on a little bit of olive oil and 1 tbsp. of melted butter.
  2. Sauté the potatoes until they are cooked through, about 10 minutes
  3. Wilt and sauté the radish greens, stirring often, they will get a lot smaller in size in your pan.
  4. When the greens are fully wilted, add the chicken broth. Bring to a boil.
  5. Start toasting 4 slices of bread (whole wheat was stellar)
  6. At this point you need to blend the soup mixture.  I used a hand-blender, but you can use a normal blender or a food processor, just be careful because hot liquid splashes when you try to blend it, so do it in batches. Blend it until it’s creamy.
  7. Let the soup simmer for a few minutes to reduce a bit.
  8. Add the mustard powder.  Salt and pepper to taste.  Add the Worcestershire sauce and stir. Let it simmer for a couple minutes more.
  9. Take the toast and cut the crust off, OR take a cooke cutter with your favorite shape (I use a big star) and cut a star-shaped crouton.
  10. When you are ready to serve, fill the bowls, add a dollop of yogurt and a crouton on top.
posted under From My Garden, Soups

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Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.