Radishes are a readily available vegetable – they are available in almost all grocery stores and farmers’ markets in the fall, winter, and spring. They usually come with the leaves, which are almost always discarded as unnecessary. Radish leaves are low in calories and rich in vitamin C and iron, as well as the antioxidant quercetin. They can be used to prepare a variety of dishes – soups and stews, fresh salads and sauces.
We grow radishes in our greenhouse in the winter – I prepare the radishes in salads, and add the fresh green leaves to salads, make raw sauces or add them to soups and stews. But since we eat a completely plant-based diet and consume large amounts of radishes, our garden is small and we cannot produce that many vegetables. That’s why I often buy radishes from grocery stores and farmers markets. When buying, I always choose bundles of radishes with visibly fresh green leaves – this indicates that the radishes have not been on the shelves for long. I put the purchased radishes together with the leaves in a large bowl with water and a little baking soda, let them stand for at least 30 minutes, then wash them under running water and drain them well. I carefully cut the leaves off the radishes and if I’m not going to cook them right away, I chop them up and put them in the freezer. Cooked radish leaves taste similar to cooked spinach. That is why they can be used to replace spinach in all dishes.
I often have to make something quick for lunch or dinner. So quick cooking is my priority. I have a multicooker for faster cooking, but I mainly cook stews in it. I like soups made in a regular pot with a lid and that’s why I make my soups that way. I use pre-cooked beans or chickpeas for faster cooking as well as vegetables that cook quickly. I add gluten-free noodles to soups, which also cooks quickly. Each time I prepare the soup with different vegetables and different spices for a different taste and aroma.
Prepare a fresh vegetable salad with the remaining radishes and serve with the bean soup. Cut the radishes into pieces, add finely chopped red onion and fresh parsley leaves, add homemade mustard and freshly squeezed lemon juice!
If you like spicy food, add chili powder or chili flakes to the soup!
Quick bean soupCourse: Recipes, Soups
Bean soup with radish leaves
200 g pre-boiled white beans
can be substituted with canned white beans
140 g fresh radish leaves
70 g grated carrots
55 g leeks
4 g Himalayan pink salt
it can be replaced with any other salt
2 g ginger powder
3 g coriander seeds
1 g cumin seeds
1 g fennel seeds
1 g cardamom green
2 g dry oregano
1100 ml filtered hot water
60 g corn noodles
can be replaced with other gluten-free noodles
15 g extra virgin olive oil
- I cut the radish leaves, wash them and let them drain. I wash the carrots and grate them on a large grater. I clean the leek stalks, wash them and let them drain.
- With a kitchen scale, I weigh all the ingredients of the recipe separately. I mix the spices and grind them using an electric coffee grinder. With a sharp knife, I cut the leek stalks into circles about 5 mm thick. I cut the radish leaves into pieces about 1 cm in size.
- In a pot with a lid, I put the pre-boiled beans and the spices, add the chopped leeks and the grated carrots, pour the hot water and close the lid. I put the pot on the stove, turn on the highest level of heat. When the water in the pot starts to boil, I add the corn noodles and chopped radish leaves. I let the soup simmer for another 15 minutes or until the gluten-free noodles are cooked. I turn off the heat, remove the pot and leave aside to cool for 5 minutes. Then I add olive oil to the warm soup and stir well.
- I put the soup in suitable bowls and serve for dinner as a main course together with a vegetable salad.
- Nutritional value per 100g. product:
- Energy value – 51 kcal
- Proteins – 1.99 g
- Carbohydrates – 7.50 g
- Fat – 1.59 g
- Fiber – 1.45 g