Radish Leaf Velouté

This is my recipe for Radish Leaf Velouté, a dish introduced to me by @chris_vege_95. For years, I had been throwing away the leaves from radish bunches, but now I buy radish bunches primarily for the bountiful leaves!

Radish leaf velouté

Radish Leaf Velouté

A plant-based radish leaf velouté is a smooth, creamy soup made from puréed radish leaves and vegetables, creating a velvety texture. This flavorful dish showcases the often-discarded radish greens, highlighting their unique, light taste and nutritional benefits. Perfect for those seeking a delicious, eco-friendly meal!


  • 100g/4oz. white onion, diced
  • 2 garlic cloves, chopped
  • 2 medium yellow potatoes, cut for boiling (300-350g, can use white potatoes)
  • 2 tsp chicken-style bouillon powder
  • cups water
  • 1 large bunch radish leaves (cleaned thoroughly)
  • Salt and fresh pepper to taste (I use about ¼ tsp salt)
  • Radish, thinly sliced or petite diced (optional, for garnish)


  • Lightly sauté onion and garlic until softened but not browned.
  • Move to a pot, add potatoes, water, and bouillon. Cook 12-15 mins until potatoes are softened.
  • Top with rinsed radish leaves and some black pepper and cook 2-3 mins until leaves are wilted.
  • Blend into a velouté (‘smooth soup’) using an immersion blender.
  • Salt to taste.
  • Enjoy hot with extra black pepper at the table.


If your soup has air bubbles after blending, simply gently stir it and let it sit for 1-2 minutes until the bubbles are released.
Tried this recipe?Let us know how it was!

You can see my post here about Radish Leaf Veloute on February 26. 2024.

I also posted about radish leaves on February 25, 2024.

And finally, the first time I made a version of this on February 10, 2024.

Note: If you ever want to easily search an ‘eventually consistent’ version of my Instagram posts, just tap the potato on the top-right of craigsgreentable.com.

Pot of radish leaf veloute