Working with a limited diet can be challenging at times. It can require creativity in the kitchen. Some days it’s fun, others days it’s not so fun. It also requires you to think about budget. A nourishing meal, that the kids will like, and doesn’t cost and arm and a leg….completely doable, right? Right!
That’s partly how radish soup made its way to our kitchen. (And every time I say radish soup, I think I’m on Fraggle Rock…I am aging myself with that though…)
I’m always looking for ways to get more veggies in our diets and this was easy.
I’ll be honest that I made my family the same soup…except they got potatoes and I got the radishes. Everyone was happy. It was a win/win situation without having to make two meals. (I’ve been doing the Trim Healthy Mama plan so I avoid potatoes.)
And I promise you….radishes cooked do not taste like raw radishes. This soup was actually sweeter than the one with potatoes. (And a bit more pink!)
- 6 cups of chicken stock (Any stock would work)
- 2-4 tbsp. of oil
- 1 large diced onion
- 2 stocks of sliced celery
- 6 cloves of chopped garlic
- 2 bunches of radishes, quartered (This number can vary to how much you like)
- Salt and pepper to taste
- Saute onions, garlic and celery until soft
- Add stock and quartered radishes and simmer
- Allow to simmer until the radishes are soft (I like to do this nice and slow)
- Salt and pepper to taste according to your taste
You can also thicken if desired with the thickener of choice.
If you are doing THM, this can be an S if you use full fat stock, but if you keep the oil cut down and use fat-free stock it would be a fuel pull.
What’s your favorite way to cook radishes?
This post is linked at Kelly the Kitchen Kopp‘s Real Food Wednesday.