Radish soup

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 375 Kcal, 4g Protein, 6g Carbohydrates, 37g Fat


  • Soup
  • 1 tbsp olive oil
  • 5 dl vegetable bouillon
  • 2.5 bunches radishes incl. green parts, radish quartered, half the greens set aside
  • 150 g sour single cream
  • 0.5 cucumber, peeled, deseeded, cut into pieces
  • 1 shallot, chopped
  • To garnish
  • water, boiling
  • 1 dl olive oil
  • 20 g garden cress, finely chopped
  • 2 pinches salt
  • 50 g sour single cream
  • 0.5 bunch radish, very thinly sliced

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  • Soup

    Heat the oil in a pan. Sauté the shallot for approx. 5 mins. Add the radish (excl. leaves) and cucumber, cook briefly. Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 20 mins. Add the cream, blend until smooth.
  • To garnish

    Blanch the reserved radish leaves in boiling water for approx. 30 secs., dip briefly in ice-cold water, drain and chop finely. Mix in the cress and oil, season with salt. Divide the soup between bowls, finish with the oil, cream and radish.
  • Tip:

    Serve the soup lukewarm or cold.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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