MOVE OVER AND MAKE SPACE CAULIFLOWER BECAUSE RADISHES ARE THE NEW POTATO OF CHOICE FOR LOW CARB FOODIES.
Yes you read that right, Creamy Radish Soup with melted gooey mozzarella and loaded with triple brie and cream cheese. Very cheesy and the perfect low carb soup for breakfast, lunch or dinner.
As you can see radish soup takes on a light pink colour and packed full of heart-warming nutrients. If you don’t care for the strong taste of raw radishes but love potatoes I assure you that you’ll love radish soup. Radishes are a root vegetable after all.
Before radish soup came into our lives as what started as a laughable idea we only ate them raw or baked with bacon fat, which is delish by the way! We’ve also tossed whole red radishes into pasta sauce, chili or other recipes that typically would contain potatoes. Since Mrs. CBB doesn’t eat potatoes radishes became her new potato of choice. You can even make mashed radishes as you can mashed cauliflower and they both taste like mashed potatoes. Lots of mashing going on!
I did not believe Mrs. CBB that radishes tasted like potatoes once roasted as they have a very strong earthy flavour. Most people dip them in some form of dressing just to kill off some of the bitter taste and others can’t get enough of that crunchy texture and gobble them up raw. Personally, I’m not a huge fan but once we started cooking with radishes we knew that we were onto something special.
What is a radish?
Two years ago we bought radish seeds as we decided we’d like to give them a try in our wood planters in the back garden. They were an epic fail, in fact I don’t think I’ve ever seen radishes so awful in my life. I wish I took some photos but it was horrible to even think about food pics.
Now that Mrs. CBB has been eating a low carb high fat lifestyle we’re hoping to try one growing organic radishes more time. The only difference will be that we’ll do more research about how to grow radishes so we don’t end up with a pile of radish greens. Yes, you can eat the radish greens if you like too.
Things I didn’t know about radishes…
Spring radishes, which have a short growing season, resulting in a smaller radish. Spring radishes are generally eaten raw. The winter radishes have a longer growing season, which results in a larger round or more elongated shaped vegetable that stores longer. Winter radishes are generally cooked.
Types of radish varieties
A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in different sizes, shapes, and colors. The most commonly found are the small, round Cherry Belle, the Red Globe radish or the white carrot shaped variety known as Daikon.
You can read all about Radishes at Recipetips.com
Growing Radishes 101
Like I mentioned above we failed miserably at our first attempt of growing radishes so we wanted to find out two things;
- When to plant radishes
In spring, sow salad radishes at 10-day intervals starting two weeks before your average last spring frost, continuing to three weeks after your last frost date. Sow rat-tail radishes around your last spring frost date. In fall, sow all types of radishes at two-week intervals starting eight weeks before your first fall frost, continuing up until three weeks before your first frost date.
- How to plant radishes
When preparing the planting bed, loosen the soil 6 to 10 inches deep, and mix in good compost or well-rotted manure. Sow seeds a half-inch deep and 1 inch apart, in rows spaced 12 inches apart. After the seedlings appear, thin salad radishes to 3 inches apart; thin oriental radishes to 8 to 10 inches apart. Seeds typically sprout in three to seven days when sown in 60-degree soil.
You can learn all about growing radishes from the nice people over at Motherearthnews.com where you will also learn about harvesting and storage. You’ll also learn about how to save radish seeds and growing tips.
What are the health benefits of radishes?
Most people eat radishes because they like them but did you know that organic radishes have many healthy benefits? I didn’t either but now I know there are 20 Surprising Benefits Of Radishes that might make me eat them more often.
- Urinary Disorders
- Weight Loss
- Cardiovascular Conditions
- Respiratory Disorders
- Blood Pressure
- Skin Disorders
- Kidney Disease
- Insect Bites
- Respiratory Conditions
- Vitamin C
- Liver and Gallbladder
- and more.
As you can see radishes are one of the healthiest root vegetables that you can eat for your health and body. They are also low carb and fun to look at with such beautiful colours. Another thing to consider is that radishes are very inexpensive to buy like potatoes when they are on offer or in season. A 2 pound bag of red radishes cost under $2 unless you are buying organic where you can expect to pay a bit more.
How to make Cream of Radish Soup
I’m almost certain you will see odd faces once you tell your family that creamy radish soup is on the menu. Personally, I wouldn’t tell them and let them see what they think of the radish soup before telling them its radish soup and not potato soup.
Mrs. CBB does this to me All.The.Time when she makes anything low carb and it works especially if I say I like it. The smile on her face and the little low carb dance she does right after means she got me and she’s happy about it. Who’s keeping score though?
What I really love about this soup is how you get just a bit of the radish flavour and lots of creaminess which lends to the potato-like consistency. The xanthan-gum is a thickener but if you find it’s too thick simply add a bit more broth or water. Typically you won’t see the full effects of the xanthan-gum until the next day once it has had time to settle in.
- 1lb red radishes washed, quartered
- 6 cups chicken bone broth or water with chicken broth granules
- 1 medium onion minced
- 1 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon black or white pepper
- 1 tablespoon xanthan-gum
- 1 cup Shredded Mozzarella for garnish
- ½ cup whipping cream
- ½ cup triple brie no rind
- ½ cup cubed cream cheese
- In a medium to large soup pot on medium heat add butter until melted
- Add your washed, cored and quartered red radishes
- Add your minced onion, salt, pepper and sautee until translucent about 1-2 minutes
- Add your 6 cups of chicken broth and sprinkle with xanthan gum (very important to only sprinkle), stir well then let simmer on medium for 30 minute or until radishes are very tender.
- With a hand blender turn off the heat and blend the radish soup until smooth or chunky whichever you prefer.
- Add whipping cream, triple brie and cream cheese and put back on heat until melted then blend again
- Taste for seasoning
- Serve piping hot
- Optional: Add hot sauce, shredded mozzarella cheese on top.
- Add 6 cups of chicken broth
Honestly, don’t let the name radish soup scare you away because you will only taste a hint of beautiful radishes and believe you’re eating cream of potato soup. Besides, it’s always nice to explore different ways to use ingredients in recipes.
Discussion Question: What are your favourite ways of enjoying radishes?
Per 1/6 Recipe: Calories 300, Net Carbs -3.25g *Using Atkins Carb Counter /Total Carbs 19.50g
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Radish Image courtesy of Simon Howden at FreeDigitalPhotos.net