Radish Top Soup

4 from 4 votes

This is one of my favorite soups! Most people toss the radish tops, but they are packed with flavor. My vegan Radish Top Soup was inspired by The Victory Garden Cookbook by Marian Morash to be whole food, plant-based and refined oil-free.

Course: Soup, Zero Waste

Cuisine: Gluten-Free, Soy-Free

Keyword: Cashews, Potatoes, radish tops

Servings:

Calories: 315.7kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

2 large creamy potatoes such as Yukon Gold, peeled and diced, about 2 cups
6 cups vegetable stock
1 tsp salt
1 large onion chopped, about 1 cup
8 cups radish tops loosely packed, well rinsed, stems included. May use other greens such as turnip, mustard, beet, kale, arugula, lettuce, etc.
½ cup raw cashews soaked for 1 hour and drained, if you do not have a high speed blender.
¾ cup water
freshly ground black pepper

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Instructions

Cook potatoes until soft in vegetable stock with 1 tsp salt.
Meanwhile, cook onions in a Dutch oven or stock pot using water or vegetable stock to saute until golden, about 5 minutes.
Roughly chop radish tops. Add to onions and stir to combine. Cover and cook on low heat until wilted, about 10 minutes.
Add cooked potatoes and liquid to the radish tops and onions. Stir, cover, and simmer 5 minutes.
While soup simmers, combine cashews and water in blender and blend on high speed until thick and creamy, like heavy cream. Set aside.
Puree the radish soup mixture in a blender, food processor, or with a stick blender. If using a blender or food processor, do in two batches. Return pureed soup to stock pot.
Add ½ cup of cashew cream to soup and stir to combine. Serve hot or chill and serve cold.

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