Radish and 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!

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!

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.

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!

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.

Give it a shot and let me know how the family likes it!

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!