Make this super easy and creamy Daikon Radish Soup on a busy weeknight for a quick meal on cold days! Must-try this no-fuss recipe that uses pantry ingredients and enjoy the comforting bowl of deliciousness!
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 Creamy Radish Soup is made creamy with a blend of red bell peppers and pumpkin and spiced with freshly ground black pepper. What I love about this soup is Roasted radishes. They add so much flavor to the soup.
It's a simple recipe of slowly roasting chopped veggies in a pan and then blending to make a perfect creamy soup with No cream- Perfect Vegan and Gluten free Soup!
Feel free to experiment with spices or vegetables for the season!
Find More Radish Recipes: Radish Pumpkin Salad, Radish Cucumber Salad.
Find More Creamy Soups (No Cream)- Mushroom Soup without cream, Mushroom and Spinach Soup, Creamy Vegan Tomato Soup, Lemon Coriander Soup.
Ingredients
- Radishes- I have used white Daikon radishes that are locally available.
- Bell Pepper-I love the flavor and color of red bell pepper.
- Pumpkin- I have used green-skin pumpkin.
- Green Onions- They add mild sweet flavor and balance the strong flavor of radishes.
- Garlic
- Olive Oil
- Salt and Black pepper
- Mustard Sauce- adds amazing umami flavor. Can swap it with miso sauce.
- Cilantro- For Garnishing.
How To Make Radish Soup
Step 1. Sauté Radishes
Heat olive oil in a pot over medium heat. Roast chopped radishes on a slow flame. Once browned, take out roasted daikon radishes (1 tbsp) in a bowl for garnishing later.
Step 2. Add Vegetables
Add the chopped green onions, and garlic, and sauté until softened. Add the pumpkin, and bell peppers to the pot. Add salt and black pepper. Slow cook on low flame with a lid. It takes about 5-8 minutes for veggies to be tender.
Step 3. Blend
Use an immersion blender or transfer the soup to a regular blender to puree it until smooth and creamy. Add Mustard sauce. Add water to adjust the consistency.
Step 4. Season and Serve
Garnish with fresh cilantro and greens of spring onions. Serve fresh and warm Creamy Radish Soup!
Expert Tips
- The soup is a bit chunky as well as creamy. This is because of the use of hand blender. If you like completely creamy soup, let the veggies cool off and blend in a high-speed food processor.
- The leftovers can be stored in the refrigerator for about 2-3 days.
- Pls note that radishes are a bit pungent and soup will have a bit sour taste. That is why I roasted radishes.
You May Also Like:
More Healthy Veg Soup:
- Roasted Garlic Tomato Soup With Basil- Vegan Homemade
- Healthy Beet Recipes- Veg/ Vegan, Easy & Creative
- Mushroom Soup Without Cream {Healthy & Vegetarian}
- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
- Easy Thai Vegetable Soup with Coconut Milk
- 15+ Healthy Low Cal Vegetarian Soups
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Creamy Daikon Radish Soup
Equipment
- 1 pan with a lid
- 1 immersion blender or food processor
Ingredients
- ⅓ cup Pumpkin
- 2 cups Radish daikon radish. can use any variety
- ⅓ cup red bell pepper
- 1 teaspoon olive oil optional
- 1 cup spring onions roughly chopped
- 1 teaspoon Mustard sauce can use miso sauce as well
- 1 teaspoon garlic grated
- Salt and Black Pepper as per taste
Instructions
- Heat olive oil in a pot over medium heat. Add chopped radishes and once browned, take 1 tablespoon separate in a bowl for garnishing later. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped pumpkin, and bell pepper to the pot. Stir for a couple of minutes to mix the flavors. Add salt and black pepper.
- Use an immersion blender or transfer the soup to a regular blender to puree it until smooth and creamy. Add mustard sauce. Add water to adjust the consistency of the soup.
- Garnish with fresh cilantro and greens of spring onions. Serve warm Creamy Radish Soup!
Notes
- The soup is a bit chunky as well as creamy. This is because of the use of hand blender. If you like completely creamy soup, let the veggies cool off and blend in a high-speed food processor.
- The leftovers can be stored in the refrigerator for about 2-3 days.
- Pls note that radishes are a bit pungent and soup will have a bit sour taste. That is why I roasted radishes.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 41 |
| % Daily Value* | |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.3g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Total Carbohydrate 5.8g | 2% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 2.5g | |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 32mg | 2% |
| Iron 1mg | 5% |
| Potassium 237mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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