Light and Healthy Red Radish Soup

Red radish soup3

Everybody loves soup; the most common being tomato soup, mixed vegetable soup , minestrone soup, sweet corn soup, etc.  I love making soups with different vegetables.  This 30-minute Light and Healthy Red Radish Soup is now one of my favorites!! Yes, red radish!!

I had been to the Farmer’s Market last weekend and came across this lovely old couple with a huge bounty of fresh farm vegetables like lettuce, tomatoes and lots of red radishes with the greens (full of nutrients)  attached, trying to sell their home-grown powerhouses of nutrients with a huge smile.  The red radishes looked especially tempting with their red color and greens (try my ambat using these greens) attached to them, so bought a couple of huge bunches.

Now with that many radishes, I had to come up with ways to use them and  of course, adding them to salads is the first one, but I decided to use them in my favorite vegetable soup and it turned out to be a very soothing, tasty, light soup with a lovely pink hue from the radishes!!! To give bulk to the soup, I put in some cabbage and onions.  I am sure you will love it too.  Enjoy this light soup with garlic bread,  croutons or as an appetizer anytime!!

Light and Healthy Red Radish Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 2


  • 1 small onion, cubed
  • 5 to 6 red radish, cubed
  • 2 cups of cabbage, chopped
  • 1 green chillies, sliced
  • 1 clove garlic, peeled
  • 1 small piece of ginger
  • 2 cloves
  • 1 tablespoon butter
  • 2 teaspoons oil
  • Salt and pepper to taste
  • Green onions and radish slices for garnishing


  1. In a pressure cooker, heat the oil and butter and sauté the cloves for a few seconds.
  2. Add the onions, radish, cabbage, green chillies, ginger and garlic and fry for about 5 minutes.
  3. Pour in some water to cover the vegetables and pressure cook for one whistle.
  4. Once the pressure drops, drain the vegetables and collect the vegetable broth in a saucepan.
  5. Remove the cloves, garlic, green chillies and ginger piece and blend to a fine paste.
  6. Pour this paste to the broth in the saucepan, add sufficient water and salt and bring to boil.
  7. Once it comes to a boil, reduce the heat and simmer for about 10 minutes.
  8. Taste the soup for salt and if needed add some pepper.
  9. Garnish with the chopped green onions and radish slices and serve hot with toasted bread or croutons.
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Try increasing the radish content in them for more nutrition.

Unlike the white radish, these red radishes are not pungent.

Substitute cabbage with any other vegetable like cauliflower or squash (yes, I have made soup using them too!!)



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