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
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!
Equipment
Ingredients
- 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
- 2½ 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)
Instructions
- 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.
Notes
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.
