Spinach And Radish Soup Recipes

SPRING RAMP, RADISH & SPINACH SOUP

Steps:

• Divide ramps between greens and stem. Reserve the greens; chop the stems. Trim the ends off the radishes and slice in half.
• Snap off the woody ends of the asparagus. Peel the bottom two thirds of each spear, then chop in pieces.
• In a medium pot, heat the olive oil over high heat. Add the ramp stems and the radishes. Cook for 2-3 minutes, stirring occasionally.
• Pour in the vegetable stock; add the ginger root and bring the soup to a simmer. Reduce heat to medium low and simmer the soup for 10 minutes.
• Add the ramp greens and the spinach to the pot. Stir and cook for another 2 minutes.
• Transfer the soup to a high-powered blender and liquify. Blend it long enough so there are no fibres remaining.
• Pour in the rice vinegar and salt. Blend again and taste the soup. Sprinkle in additional salt to taste if desired. Pour soup back into the pot and keep on low until ready to serve.
• Ladle into bowls and garnish with fresh mint.

CREAMY SPINACH AND POTATO SOUP

Steps:

• 1 In a large saucepan over medium heat, sauté onion in oil for a few minutes. Add potatoes and broth. 2 Reduce heat to low and simmer around 20 minutes or until potatoes are soft. Add spinach and cook for 2 minutes longer. 3 Puree soup in blender or use an immersion blender. Return to heat, mix in milk and adjust seasonings to taste. Image credit - Shutterstock.

SPINACH AND RADISH SOUP

Steps:

• In a large soup kettle, bring broth to a boil.
• Stir in ginger, sugar, pepper and vinegar.
• Stir in scallions.
• Stir in radishes and spinach.
• Return to almost a boil and cook about 5 minutes.
• Stir in shrimps.
• Simmer for five minutes more.
• Remove from heat and let stand for 5-6 minutes.

SAUTEED RADISHES WITH SPINACH

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

SPINACH AND LONG WHITE RADISH SOUP

Steps:

• 1 - Toss beef, celery, juniper and ca. 1 teaspoon of salt into a pressure cooker, pour in water, and cook for 20 minutes. In the meantime prepare the rest of ingredients. 2 - Heat oil in the skillet, add potatoes and onion, fry stirring for 3 to 4 minutes, then add radish and spinach, continue for about 2 minutes. 3 - Transfer all from the pressure cooker to the pot excluding scums. Add green pepper, tarragon and all from the skillet. Cook for 8 to 10 minutes. At the end stir in the lemon juice, turmeric, salt if needed and ground pepper. 4 - Serve with hard boiled eggs, which you may add less than I did.

SPINACH AND VEGETABLE SOUP WITH RADISHES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
• Place carrots and cabbage into a separate pot with water to cover.
• Place yucca into another pot and fill with water to cover. Bring to a boil, cover and cook until tender, about 15 minutes. Transfer soft yucca to carrot-cabbage pot. Stir in zucchini. Toss in cilantro leaves. Add additional water as needed to cover and bring to a boil; stir in chicken bouillon cubes and turmeric. Reduce heat and let simmer until all vegetables are soft, 10 to 15 minutes.
• Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.

RADISH GREENS SOUP

Steps:

• Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
• Stir in the potatoes and radish greens.
• Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
• Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.).
• Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl.
• I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.