As the season changes to colder days, our cravings turn to warm and cozy soups. What a great way to use up the veggies lying in the refrigerator and make a simple soup for a cold evening. This Radish Soup is made creamy with a blend of potatoes and pumpkin and spiced with freshly ground black pepper. It’s a simple recipe of slowly roasting chopped veggies in a pan and then blending to make a perfect creamy soup. Feel free to experiment with spices or vegetables for the season!
Ingredients
Radish- I have used white radishes that are locally available. Potatoes- Russet Potatoes work well. Pumpkin- I have used green-skin pumpkin. Onion and Garlic- Olive Oil Salt and Black pepper
How To Make Radish Soup
Step 1. Sauté IngredientsHeat olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté until softened. Step 2. Add VegetablesAdd the chopped radishes, pumpkin, and potato to the pot. Stir for a couple of minutes to mix the flavors. Step 3. SimmerPour in the vegetable broth or water and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender. Step 4. BlendUse an immersion blender or transfer the soup to a regular blender to puree it until smooth and creamy. Step 5. Season and ServeAdd salt and pepper to taste. Garnish with fresh parsley or chives if you like. Serve fresh and warm Radish Soup!
