Radish Potato Soup Recipe | Yummly

Radish Potato Soup

ROOTS AND WREN(3)
Boffo: "This turned out so much better than expected - co…" Read More
7Ingredients
55Minutes
90Calories
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Ingredients

US|METRIC
  • 200 grams radishes (or about 1 cup, roughly chopped)
  • 200 grams potatoes (young, about 5 or 6, peeled and roughly chopped)
  • 1 brown onion (small, roughly chopped)
  • 1 tablespoon oil (such as rapeseed)
  • 500 milliliters water (or vegetable stock if you’d prefer more flavour)
  • 1 pinch nutmeg
  • seasoning (to taste)
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    NutritionView More

    90Calories
    Sodium1% DV30mg
    Fat5% DV3.5g
    Protein4% DV2g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories90Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium30mg1%
    Potassium360mg10%
    Protein2g4%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A0%
    Vitamin C30%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Boffo 10 months ago
    This turned out so much better than expected - considering how simple and straightforward a recipe it is. Wonderful on it’s own, with the nutmeg and some salt and pepper - excellent for a lazy winter day. Looking forward to trying some additions, such as cauliflower, and different seasonings. Overall, it’s just the recipe I needed for the odd array of ingredients I had. BTW, I used an instant pot - first sautéing the radishes and onions in the pot, then adding the potatoes and some vegetable broth (instead of water), then gave it 12 mins at high pressure. Instead of a blender I used a food processor to completely purée the cooked ingredients. Everything was, like I said, so much better than expected, and a little faster.
    This recipe is good enough as is, but it is also simple enough that almost anything can be added to change it up. I used beef boullion and a little milk instead of plain water, and also added half a cup of broccoli stems and another half cup of radish greens for more flavor. The soup turned a delightful golden color.
    Abigail Morton 2 years ago
    Delightful recipe, and super simple to make. I used shallots instead of an onion and vegetable broth instead of water to give it a bit more flavor, and added the nutmeg when I first started simmering the vegetables so it would cook into the soup.

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