HCG Diet Recipes > Soups and drinks > Hcg Diet Radish Recipe
- Olive Oil (6.0 tbsp)
- Onions (6.0 medium thinly sliced)
- Potatoes (6.0 pound, sliced)
- Radish (24.0 pieces with radish greens)
- Vegetable Broth (30.0 - 6 cups)
- Red Pepper Flakes (6.0 tsp)
- Pepper (1.5 tsp)
- Sea Salt (3.0 teaspoon)
Radishes are one of the most nutritious roots vegetable, they are very low on calorie, contains only 16 calories per 100 grams, they are very good source of anti-oxidants, minerals, vitamins and dietary fiber. This is a very easy Radish Top Soup recipe rich in vitamins which makes it very nutritious. Perfect paired with a loaf of crusty bread!
- As soon as you get home while the radishes are still fresh, separate the leafy greens from your radishes as they rob nutrients of the roots. Clean them thoroughly with clean water to make sure that they are free from dirt and dry. Use them in this recipe well before they begin to turn ugly and unusable.
Tip: To keep radish leaves fresh, store them in a zip pouch or plastic bag and refrigerate them where they could remain fresh for up to a week.
- Cook the onion in a teaspoon of olive oil in a large saucepan over medium heat. Stir in the onions and sauté for 4 minutes or until they become soft and translucent. After 4 minutes, remove the onions from the saucepan and put them on a small plate.
- Add another teaspoon of olive oil onto the saucepan. Add the potatoes, cook and turn them for about 5 minutes. When the potatoes are cooked, remove them from the saucepan and place on a plate. Set aside.
- On the saucepan, add remaining 1 teaspoon oil. Then add the radish leaves, mix, turn, and stir occasionally until the leafy greens are wilted. Next, put back the cooked onions and potatoes to the saucepan and mix them together with the radish leaves.
- Pour in 5 cups chicken broth and red pepper flakes, and cover the pan with a lid. Simmer it over low heat and wait until potatoes are soft; bring the mixture to a boil, about 25 minutes. Season it with salt and pepper.
- Allow the soup mixture to cool slightly for at least 15 minutes. Then blend all ingredients in a blender or with an immersion blender (do in batches if necessary). You can add the remaining broth if necessary. Blend until smooth (or to desired consistency).
Tip: It is important to allow the soup to cool before putting it into the blender/food processor. If you put the soup in while it’s still steaming, when you put the blender’s lid on, the steam will build up and you will get a soup explosion.
- Once blended, you can transfer your mixture on a bowl and then get your fresh radishes, using a sharp knife, cut them into thin slices. You can also make thin slices out of your radish tops. Then add it on your soup to garnish.
- Compliment the soup with a toasted and buttered slice of artisan bread.
- Tip: Fresh radishes features stout and firm in texture. Their top leaves also should be fresh and feature crispy greens. Avoid cracked radishes or with cuts on their surface. Carefully look for the alteration in their color and texture. If the radish looks yellowish, it could be an old stock. The inside of the radish is likely to be pithy instead of crispy if the root yields to pressure and soft.
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Nutritional Information for 1 Serving