Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food shopping only one day per week. We don’t have the same shortages (or hoarding) they have in other places, but some things are in short supply, mostly pasta, rice, flour, and yeast.
When I filled my wheeled caddy with produce on my last trip to the natural food store, I included two big bunches of radishes since we eat a lot of them, and I didn’t want to be caught without any. Usually, I toss the leaves, since we don’t have composting here yet, and I do so much cooking and baking, it’s not possible to always use everything*. (I need to go outside sometimes, ya know, even if we’re not locked down in confinement.) But I remembered when we used to visit Romain’s parents, they would often serve us Soupe aux fanes de radis, or Radish Leaf Soup.
It’s one of those foods that was born out of the idea of using everything and wasting nothing. Like “nose-to-tail” cooking, this would be “root-to-leaf.” All parts of the radishes are used, from the spindly tips of the radishes to the mildly peppery greens sprouting off the tops of their heads. The meaty radishes themselves can be sliced and served over the finished soupe, or velouté, since I find a touch of cream smooths out the soup nicely and carries the flavor nicely through the bowl.
Going to a bakery, in addition to having fresh produce, has become another thing that feels like a luxury. I’ve had quite a few close calls with “space invaders,” as somehow, a number of others haven’t gotten up to speed on social-distancing guidelines and the rules are elusive (or don’t seem to apply**) to them. So going out has become too much of a challenge for me, as I remain cautious. Romain is a champ, though, and will risk it all for a baguette, and for me. And that’s something I’ve become extra-appreciative of, too.
I strongly suggest you use radish leaves that are unsprayed or organic, and wash them well to make sure all grit has been removed. If you don't have enough radish leaves, feel free to make half the recipe, or bulk it up with lettuce or another mild green. Something like spinach, kale, or Swiss chard will overtake the flavor of the radish leaves (although it's not the end of the world if you're trying to use up odds and ends of various greens), but you could use arugula in addition to the radish leaves, or something similar.I don't peel the potatoes but you are welcome to. If using commercial chicken stock, cut the salt in half and add more, to taste. If you don't have chicken stock, water or vegetable stock works fine. I added a touch of heavy cream, which smoothed things out nicely and gives the soup a subtle richness, but offered a few alternatives. You could use more, or use regular milk (cow or plant-based), or leave it out.Possible garnishes are, but are not limited to, pumpkin seeds, sliced radishes, crème fraîche, sour cream, olive oil, freshly cracked black or a pinch of red pepper powder, scallions, edible flowers, fresh herbs, a dollop of pesto, or a dribble of pumpkin seed oil.
Servings 6 servings
- 2 tablespoons butter, salted or unsalted
- 2 tablespoons olive oil
- 1 large onion, peeled and diced, or 2 leeks, cleaned and sliced
- 1 1/2 teaspoons kosher or sea salt
- freshly ground black pepper, (I used a total of about 1 teaspoon of pepper)
- 4 cloves garlic, peeled and sliced
- 2 medium potatoes,, washed and diced, (12-16oz, 340-450g)
- 2 cups (500ml) water
- 12 cups (lightly packed) fresh radish leaves, rinsed very well (9 oz, 270g)
- 3 cups (750ml) chicken stock
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 cup (125ml) heavy cream, sour cream, mascarpone, or creme fraiche
Heat the butter and olive oil in a soup pot or Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, seasoning them with the salt and pepper, until soft and translucent, about 5 minutes. Add the garlic and stir for a minute or two, to help them release their aroma.
Add the potatoes and 2 cups of water to the pot. Cover, bring to a boil then reduce the heat to a steady simmer and cook until the potatoes are tender when poked with the tip of a sharp paring knife, about 10 to 15 minutes.
Add the radish leaves and stock. Cover, bring to a boil, then reduce the heat and simmer just until the radish leaves are wilted and cooked through. Remove from heat.
If using an immersion blender, add the cream, mustard, cayenne, and cream to the pot and puree until smooth. If using a standard blender, let the soup cool until tepid then puree the soup with the cream and mustard. (Never fill a blender more than half full with hot liquid as it can blow off the lid and cause injuries.) Rewarm the soup and serve with any of the suggested garnishes.
Notes
Storage: The soup will keep up to four days in the refrigerator and can be frozen for up to three months.
*I did read that you can make with banana peel tea with banana peels. Just an FYI for DIYers.
**Sorry to be nebulous here. I haven’t figured out why so many haven’t gotten the message about keeping one’s distance since the government and health ministry have done an excellent job of diffusing that information.
FAQs
Uses for Radish and Daikon Greens
Used raw, radish greens make a peppy pesto, a flavorful swap for lettuce in sandwiches, and a great addition to the salad bowl. Radish greens also make a quick and easy side dish when sautéed with garlic and oil.
Are radish leaves good for anything? ›
Radish leaves might be good for gut health and reducing obesity, according to one study. The leaves also have more fiber than the roots and fiber is good for preventing constipation. A 2008 study with rats found that fresh radish juice may help to stop stomach ulcers from forming.
Are radish leaves good for the kidneys? ›
Detoxifying Agent – The toxins and impurities accumulated in the body need to be flushed out on timely basis. The anti-microbial and antioxidant property of radish leaves helps to remove these toxins and helps to purify the blood as well as keep liver and kidney healthy.
Can you use radish leaves in stock? ›
For instance, you can use almost any hearty winter veggie (cabbage, carrots, leeks, parsnips, radishes of any kind, etc) and any hearty green (arugula, komatsuna, mustard greens, radish tops, spinach, turnip tops, etc) in this recipe. Don't have celeriac? Use celery stalks, or vice versa.
Is it safe to eat raw radish leaves? ›
Are Radish Greens Edible? Yes, all radish greens are fully edible, including daikon radishes. Radish greens can be eaten both raw and cooked, although raw radish greens can have a fuzzy, unpleasant texture when raw — fortunately, cooking will fix this.
What should not be eaten with radishes? ›
- Dec 6, 2023, 08:52 PM IST. 5 Foods You Must Never Pair With Radish. ...
- Radish and Milk. ...
- Radish and Cucumber. ...
- Radish and Oranges. ...
- Radish and Bitter Gourd. ...
- Radish and Tea.
Sautéed Radish Greens
Heat a drizzle of olive oil in a small frying pan over medium heat. Add the radish greens and cook, tossing, until the greens are just wilted, 1 to 2 minutes. Remove them from the heat and season with a squeeze of lemon juice, salt, and pepper. That's it!
Does cooking radish destroy nutrients? ›
It is thought that these antioxidant substances may slow or stop the growth of several different types of cancer, possibly by prompting the body to make higher levels of detoxifying enzymes. Since we generally eat radishes raw, we benefit from this nutritional benefit as these compounds are depleted by cooking.
Do radish leaves increase uric acid? ›
Yes, the leaves of red radishes can be healthy and nutritious to eat. Does radish leaf increase uric acid production? Radish leaves are not typically associated with increased uric acid but they are low in purines which makes them ideal for controlling uric acid levels. Are radish greens good for your liver health?
How many radishes can I eat a day? ›
A half cup of radishes daily has almost 15 percent of your daily intake of vitamin C. Vitamin C not only boosts your immune system, it also helps regulate the metabolism and is key to the body's process of changing fat into usable energy.
Suffering from slackening liver health or liver ailments like fatty liver, jaundice or typhoid, then radish can be the best age-old remedy to support the healing process of the liver. This is because radish has natural compounds and antioxidants that help in detoxifying and boosting liver health.
Are radishes good for fatty liver? ›
It may help to manage lipids and cholesterol levels and may potentially reduce oxidative stress due to its bioactive compounds. Several animal studies documented the benefits of radish in fatty liver disease, liver cancer owing to its liver-protective properties.
What not to put in soup? ›
The Worst Things to Put in Your Soup
- By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
- Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
- Juice. ...
- Turkey Bacon. ...
- Cheese. ...
- Croutons.
INGREDIENTS TO AVOID IN HOMEMADE VEGETABLE BROTH
This includes: “Flavorless” Vegetables – like zucchini or white potatoes; these aren't going to do anything bad to the broth, but they're not going to help it either. Cruciferous Vegetables – such as broccoli, cauliflower, brussels sprouts, and cabbage.
Is radish leaves good for constipation? ›
Radish leaves are also high in dietary fibre that helps in the digestive process. It keeps uncomfortable conditions like constipation and bloated stomach in check.
Should I remove radish greens? ›
Many people discard the radish greens, but they are edible and nutritious. Radish leaves have a delicious peppery taste. If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day.
How do you preserve radish leaves? ›
How to Store Radish Greens. Tender/fragile leafy greens don't tend to store well. To extend their shelf life, remove them from the roots as soon as possible and wash and thoroughly dry them. Then wrap them in a paper towel and store them in an airtight container/Ziplock bag for up to 3 days.
Are radish leaves edible for dogs? ›
However, other parts of radishes are not safe to feed to your dog. “Do not feed your dog the radish greens, as they may cause gastroenteritis,” advises Dr. Klein. Similarly, just because something has “radish” in the name doesn't mean it's safe for your dog to eat.
Are radish leaves bitter? ›
Radish leaves are not poisonous and can be consumed although they have a strong, bitter flavor. There may be some dishes or some methods of preparing radish leaves which would make them more palatable, but for the most part they lack a desirable flavor.
