Radish Top Soup—More Bang for the Buck.

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One Saturday, I came home with my AMAP goodies which included radishes and their very green leafy tops. I was supposed to have 240 grams worth of radishes and I felt slightly cheated when I saw that the greens took up so much volume and added weight until I bumped into my neighbor and fellow amapien friend who must have seen the slightly disgruntled face I must have pulled while weeding through the crate of radish…

Je fais une bonne soupe avec les fanes de radis, said Marcel.

C’est vrai? Dites-moi …I quipped.

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Radish leaves have an earthy and peppery taste. If you like watercress soup, you’ll love this. The recipe is so simple and quick to make and it’s delish. It’s a healthy green soup that just keeps you feeling clean and good.

Apparently it is full of vitamin C, more per serving than in the radish itself and a high concentration of vitamin B6, magnesium, phosporus, iron, calcium, and vitamin A.

So next time you buy radishes from the market don’t get rid of your radish tops. You’ll get more value and get a meal out of it!

I didn’t pull a face last Saturday when I got radishes on my list again.

Radish Top Soup


• 1 medium yellow onion, diced
• 1 medium potato, diced
• 1 bunch fresh radish leaves, chopped
• 1 litre water
• Salt, adjust accordingly
• Chili pepper, adjust accordingly
• crème frîache, dallop (optional)


RInse the radish leaves and leave aside until needed.

In a medium size pot, add about a tablespoon of olive oil and cook up the onions.

Add a litre of water and the potatoes to the pot and bring it to a boil.

Once it hits boiling point bring the heat down to a simmer. Add your salt.

When the potatoes are cooked through add the radish greens and let it cook for about 5 minutes.

Adjust with chili pepper powder and more salt if necessary.

Let it cool and whizz it up in a blender.

Re-heat the soup before serving after it is all blended together. You can add a dallop of crème fraîche to the soup for a creamier texture and perhaps a more balanced taste but personally I find the starchiness of the potato makes it creamy enough.