Radish Top Soup

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Don’t toss out bright radish leaves from any kind of radishes. They make good, old-fashioned soups that taste like mild arugula and gentle turnip tops (both relatives). This pale and pretty green puree made from standard table radish tops should persuade you to keep your throwaways.


  • Very fresh tops from 2 large bunches of table radishes
  • 3 medium scallions (green onions)
  • 2 medium floury potatoes ¾ to 1 pound)
  • 1 tablespoon oil
  • ½ teaspoon sugar
  • About 3 cups vegetable or chicken broth
  • Salt and white pepper
  • Nutmeg
  • 8 to 12 red, pink, and/or purple table radishes


    1. Discard yellowed radish leaves, if any. Wash greens in several changes of water, lifting out to leave debris behind (radish leaves can be very muddy). Trim scallions, chop white and light green parts; thin-slice greens. Peel and thin-slice potatoes.
    2. Heat oil in medium saucepan over moderate heat. Add radish greens, chopped scallion, and potatoes. Toss until leaves wilt. Add sugar and cups broth. Simmer, covered, over low heat until potatoes are soft—about 20 minutes.
    3. Whiz with immersion blender to a smooth puree. Or transfer to blender or food processor and puree until very smooth. Return to pan and stir in remaining broth, for desired consistency. Season with salt, white pepper, and nutmeg.
    4. Pare colored skin from radishes and cut it into thin strips and a few petal shapes. Slice the white interior part into rounds. Heat soup and ladle into small bowls. Garnish with radish pieces and slices and scallion greens to taste.