Radish Top Soup - Spring Recipe
This spring, I caught a bit of a gardening bug.
It started with a single Vego raised bed. A modest little patch of possibility that I couldn’t stop thinking about.
Before I knew it, I was out there every spare moment — soil under my fingernails, plotting and planting like a woman possessed, dashing back and forth between the baby plants, and the tiny human who wanted to pull out the baby plants.
It became a small ritual of tending that brought me back to life after a long winter of tending to everyone else.
Radishes were the first to come up. Their leaves were massive, lush, practically waving at me each morning as I checked the bed with coffee in hand.
Peeking underneath, I saw that the radishes themselves? Tiny. Scrappy little things. Zingy, but honestly, not the star of the show.
But the leaves? The leaves had potential.
After a little research (and inspiration from Erin French of The Lost Kitchen — a kitchen muse of mine), I discovered that radish tops are entirely edible, full of nutrients, and perfect for cooking and would SHINE in a blended soup. I felt like I had unlocked a secret level of spring nourishment.
Enter: Radish Top Soup.
A little earthy, a little creamy, full of that wild green taste that only comes from using what’s right in front of you.
It’s become my new favorite kitchen ritual this season. Find a way to use what may get tossed. A quiet, nourishing way to celebrate the in-between weeks of the growing season, when the weather can’t quite make up its mind and you need something that feels both fresh and comforting.
Springtime Radish Top Soup 🍵🌱
Ingredients:
✨ 2 stalks celery
✨ 3 cloves garlic
✨ 1 small onion
✨ 1 zucchini
✨ 2 cups radish tops, washed and roughly chopped
✨ 1–2 Yukon gold potatoes, peeled (this adds that beautiful creamy texture without cream)
✨ Broth of choice (veg or chicken both work well)
✨ Herbs of choice (I used parsley + tarragon)
✨ Tiny radishes + chopped chives for garnish
(honestly use your intuition to guide you on quantities, that’s what I did. It’s a game where the rules are made up, and the points don’t matter)
Instructions:
In a large pot, sauté your aromatics (celery, garlic, and onion) in olive oil until soft and fragrant.
Add in your zucchini and radish tops. Let them wilt down and mingle with the aromatics.
Pour in your broth and add the peeled potatoes.
Simmer until the potatoes are tender and everything smells like spring.
Let the soup cool slightly, then blend until silky smooth.
Taste and adjust seasoning. I love it with lots of fresh herbs, and a dusting of cayenne stirred in at the end.
Serve topped with thin slices of radish and a scattering of chives.”
I’ve found this soup pairs perfectly with a hunk of buttered sourdough for dipping, or a simple herby salad, and it feels like a little gratitude letter to the garden — using what might otherwise go to waste and turning it into something beautiful.
A small act of seasonal magic. ✨
If you try it, I’d love to hear!
And if you’ve been craving a gentle reset this season — tending your body and your rhythms the way we tend our gardens — you might love my Summer Reset Session. (P.S. You can learn more [here].)
