Batch Up Meals Lunch Ideas Soup

Radish and Leek Soup

April 21, 2014

Radish & Leek Soup
I have recently been introduced to using radishes more often in my cooking, and have really enjoyed playing around with them in my kitchen over the last few weeks this spring!

Radish & Leek Soup
Radishes have a pretty great list of benefits, including being a great source of vitamin C. Something we could all use a little more of!

Radish & Leek Soup
Since radishes take on a potato like texture once cooked, I decided to try making a soup similar to how I make potato soup – with lots of leeks and garlic! Leeks have a beautiful, sweet onion-like taste once cooked. And since the onion taste is quite subtle, you can put a lot of leeks into the soup to soak in all of their benefits without overpowering the flavor.

Radish & Leek Soup
I love soup purees for so many reasons. And the biggest one being that this momma doesn’t have a ton of time to gorgeously chop pretty veggies all day. Making a blended soup means I can do a quick chop or pulse in my processor because they are all gonna get pureed anyway! Busy momma can also just sip from her mug while she is going about her day. Soup purees are great starter soups for little ones as well!

Radish & Leek Soup
As much as I really delighted in this soup this weekend, I was even more delighted in how cost effective it was! Lunch for just pennies! I’m all over that! I served our soup for lunch in mugs with a side plate of raw cheese, fruit, and crispy nuts.

Radish & Leek Soup
Give it a shot and let me know how the family likes it!
5.0 from 1 reviews
Leek and Radish Soup
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Ingredients
  • ¼ cup friendly fat to cook in (butter, coconut oil, lard, bacon grease)
  • 2 large leeks, coarsely chopped and rinsed well of sand
  • 6 cups whole radishes, coarsely chopped (I pulsed them in my processor! Fast!)
  • 8 cloves garlic, smashed
  • 2 quarts chicken bone broth (Homemade broth preferable)
  • ⅛ tsp cayenne pepper (Optional, but the kick of heat is so yummy!)
  • Sea salt/pepper to taste
Instructions
  1. Saute the leeks, radishes, and garlic in the butter on medium/high heat for about 15-20 minutes. Add a few big pinches of sea salt to bring out their juices to sweeten.
  2. Add the bone broth, and bring to a simmer for about 15-20 minutes.
  3. Puree with an immersion blender or in a blender. Add sea salt, pepper, and cayenne to taste.

Tips:

  • Double up for your freezer stash! Packs up great in a thermos for school or work!
  • I wish I had had some scallions to garnish the top so that might be something to have on had too! Maybe a dollop of sour cream?!
  • Making your own bone broth is so satisfying! Not only does it taste way better than store bought so your soup will taste so much better, it is literally packed with minerals and healing!
  • If you don’t have an immersion blender…oh! You must! You just must! I use it in my kitchen weekly – you will love it!

Keep me posted if you give it a try!

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15 Comments

  • Reply Anna@Green Talk May 2, 2014 at 1:42 pm

    I am growing a ton of radishes so now I know what to do with them.

  • Reply Anni May 2, 2014 at 2:26 pm

    This sounds SO good. I want to try it cold, on a summer day!

  • Reply Trish Carty May 2, 2014 at 4:35 pm

    This looks great I will have to try it!! Thank you!! Trish

  • Reply Sandrine Love May 3, 2014 at 2:34 am

    I would not envision that I’d like radishes in a soup but, your recipe definitely sparked my interest!

    • Reply Renee Kohley May 3, 2014 at 1:55 pm

      Let me know if you try it Sandrine 🙂 I really think you would like it!

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  • Reply Michelle February 23, 2015 at 8:35 pm

    I have never had leeks and I am not a fan of radishes, but I thought I would give this recipe a try. So glad I did because it is yummy!

    • Reply Renee Kohley February 24, 2015 at 10:42 am

      Oh great! So glad it worked out for you! I’m not a huge radish fan when they are raw either 😉 They are super tasty cooked up though!

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  • Reply Mana February 10, 2016 at 9:28 pm

    HiJust to say that we celebrate with you the first week of the CSA prgoram! We feasted this evening and even ate the radish leaves, they were so fresh and crisp!!Love the photograph of the new lambs. Could anything be cuter ?? :-)Sylvia

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