Radish and Leek Soup

Radish & Leek Soup have recently introduced me to use radishes most often in my kitchen, and I really enjoyed play them in my kitchen during the last few weeks this spring!

Radish & Leek Soup Radishes have a very good list of benefits , besides being a great source of vitamin C. One thing all we can use a little more!

Radish & Leek Soup Since radishes acquire a potato like texture once cooked, I decided to try to make a similar to how to make potato soup soup! – with lots of leeks and garlic leeks have a beautiful, sweet onion-shaped, once cooked. And since the onion flavor is very subtle, you can put a lot of leeks in soup soak in all of its benefits without overpowering the flavor.

Radish & Leek Soup I love pureed soup for many reasons. And the biggest it is that this mom does not have a lot of time to chop vegetables magnificently beautiful all day. Make a mixed soup means I can make a quick chop or pulse in my processor because they are all going to get mashed anyway! Busy Mom can also simply sip from her cup while she goes about her day. soup pureed soups are a starter for the little ones as well!

Radish & Leek Soup Much as in this soup really pleased this weekend, I was even more delighted profitably it was! lunch for just pennies! I am all that! I served our soup for lunch in cups with a side plate of raw cheese, fruit, nuts and crispy.

Radish & Leek Soup Give it a try and let me know how the family likes!
5.0 of 1 reviews Print Leek and radish soup Author: Renee – www.raisinggenerationnourished .com ingredients

  • ¼ cup fat used for cooking (butter, coconut oil, lard, bacon fat)
  • 2 large leeks, coarsely chopped and rinsed well sand
  • radishes 6 whole cups, coarsely chopped (I will hold in my processor! fast!)
  • 8 cloves garlic, crushed
  • broth 2 quarts bone chicken (broth made preferable home)
  • ⅛ teaspoon cayenne pepper (optional, but the free heat is so delicious!)
  • sea salt / pepper to taste


  1. saute leeks, radishes, and garlic in butter over medium / high heat for about 15- 20 minutes. Add a large pinches of sea salt to carry out their juices to sweeten.
  2. Add bone broth and bring to a simmer for about 15-20 minutes.
  3. Puree with an immersion blender or in a blender. Add sea salt, pepper, and cayenne to taste.


  • Double up your freezer stash! big pack in a thermos for school or work!
  • wish I had some chives to garnish the top so it might be something to be had too! Perhaps a dollop of sour cream ?!
  • Making your own bone broth is so satisfying! Not only it tastes much better than store bought for your soup will have a much better flavor, which is literally packed with minerals and healing!
  • If you do not have immersion blender … oh! You must! You must only! I use it in my weekly kitchen – you will love it

Keep me posted if given a chance!

The Radish and Leek Soup first appeared in Increased Fueled Generation .

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