Radish Leaf Soup

Radish Leaf Soup Recipe created and tested by John

Usually our radish leaves are fed to the hens who convert them to eggs but a friend suggested I could use them to make a soup. I wasn’t convinced but he insisted it was delicious. Apparently radish leaf soup originated in France. One of those peasant dishes like coq-au-vin that’s become haute cuisine.

A bowl of radish leaf soup

Radish leaf soup, appears in various cuisines as a peasant or rustic dish. Its origins are deeply rooted in traditional agricultural communities where minimizing waste and making the most of available ingredients was essential. The soup is a way to use the often-discarded radish greens, which are nutrient-rich but can be slightly bitter or tough if not prepared properly. Sustainable, frugal food. Radishes are probably the easiest vegetable to grow.

Historical Context of Radish Leaf Soup

Radish leaf soup is a prime example of “nose-to-tail” or “root-to-leaf” cooking, a culinary philosophy that promotes using all parts of a plant or animal to reduce waste. In traditional farming communities, food scarcity or the need for frugality led people to develop recipes that made use of parts of the vegetable that might otherwise be discarded. Radishes, which have been cultivated for thousands of years in Europe, Asia, and the Middle East, have hardy greens that lend themselves well to soups or stews.

Culinary Traditions Using Radish Leaves as a Soup

In the UK the most well-known versions of radish leaf soup originate from French cuisine, where it is called “soupe de fanes de radis.” The French have a long-standing tradition of creating soups from vegetable tops, and radish leaf soup became popular in rural regions.

The leaves are often combined with potatoes, garlic, and sometimes cream to create a smooth, hearty dish. Like many ‘peasant’ rural dishes, ingredients very much depend on what is available.

In Korean cuisine, radish greens (called mu-cheong) are also commonly used in soups. Radish leaf soup in this context might be seasoned with fermented soybean paste (doenjang) or other local seasonings. The leaves are used in dishes to impart a slightly bitter but fresh flavour.

In Indian cooking, radish greens are sometimes used in soups or stews, often flavoured with spices like cumin, mustard seeds, and turmeric. The practice of using every part of the plant aligns with the resourcefulness seen in many traditional Indian kitchens.

Ingredients and Nutritional Benefits of Radish Leaves

Bucket of Radish Thinnings prior to preparation.

Radish leaves are rich in vitamins (particularly vitamin C), minerals (such as calcium, iron, and magnesium), and dietary fibre. Using them in soups ensures that none of their nutritional benefits are lost. The flavour of the leaves, while more intense than the root, softens when cooked, and the leaves become tender, making them ideal for broths.

Evolution and Modern Variations

Colander of Prepared Radish Leaves. Stalks trimmed and washed.

While radish leaf soup may have started as a thrifty dish, it has gained more attention in modern times, especially as chefs and home cooks alike embrace sustainable and zero-waste cooking. Contemporary versions of the soup may include additional ingredients like leeks, celery, carrots or beans to enhance the texture and depth of flavour. Some cooks also add garnishes like croutons or a dollop of yogurt for a modern touch.

This is my recipe for radish leaf soup. It’s fairly light but does have some body from the potatoes. Stirring in a spoonful or two of Greek yogurt when serving enhances the flavour without adding much in the way of calories. Greek yogurt is high in protein and an excellent source of vitamin B12.

Ingredients for Radish Leaf Soup

Prepared potatoes with onions and garlic cloves

This made enough for 10 good servings. It freezes well and keeps for at least a year at -18ºC Just reduce amounts if you want to make less.

• 50g butter plus a good splash of olive oil
• 2 onions, peeled and chopped
• 6 garlic cloves, peeled and roughly chopped (I like garlic, reduce or leave out if you don’t)
• 1 tbsp dried mixed herbs
• 500g of peeled, diced potatoes (more for a more filling soup)
• 500ml water
• 1ltr vegetable or light chicken stock
• Salt and ground black pepper to taste.
• Radish leaves – when prepared enough to fill a two litre jug or more if available.

Method to Prepare Radish leaf Soup

1. Melt the butter and oil in the base of a large pan. Add the chopped onion and garlic and cook for a couple of minutes, stirring frequently until the onion is softened and translucent.
2. Add the cubed potatoes and dried herbs to the pan. Stir for a minute and then add the water. Bring to the boil then lower the heat, cover, and simmer for about 10-15 minutes, until the potatoes are tender.
3. Whilst the potatoes are cooking, prepare the radish leaves by cutting off stalks below the leaves and washing thoroughly in cold water.
4. Check potatoes and if softened add the radish leaves and the stock. Stir and bring to a boil again. Lower the heat and simmer with the lid on for 5 minutes. The leaves should be completely wilted.
5. Use a stick blender in the pan until the soup is smooth. Add salt and ground black pepper to taste.
6. Optionally when serving stir in a couple of good dessert spoonfuls of Greek yogurt. If batch cooking for freezing, do not add yogurt which may separate when thawed and reheated.