I created this recipe one day when I had a beautiful bunch of radishes with their bright green tops. Instead of throwing the tops away like many people do, I had the idea of cooking them with the radishes to create an original creamy appetizer soup.
What I love about this dish is that it reveals a little-known side of the radish: its sweetness once cooked. The greens add a delicate vegetal note, while the fresh goat cheese and chives perfectly complement the whole.
This zero-waste recipe will surprise you with its freshness and comforting qualities. It uses seasonal ingredients that are easy to find in the spring.
You can adjust the consistency to your liking: thicker for dipping toast, or thinner to enjoy in small glasses. It's a great way to impress your guests with an unexpected and delicious appetizer.
Creamy radish soup with radish greens and fresh goat cheese toasts
4
portions30
minutes40
minutes300
kcal1
hour10
minutesA surprising spring appetizer that transforms radishes into a smooth, velvety soup, served with toasts topped with fresh goat cheese and chives. An original way to discover the mild flavors of cooked radishes.
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Ingredients
1 bunch of pink radishes with their tops (approximately 200g)
100g of fresh goat cheese
2 tablespoons of chopped chives
4 slices of country bread
20 cl of vegetable stock
2 tablespoons of crème fraîche
1 tablespoon of olive oil
Salt, freshly ground pepper
Preparation steps
- Wash the radishes and their leaves thoroughly. Cut the radishes into quarters, and roughly chop the leaves.
- Heat the olive oil in a saucepan. Add the radishes and their tops, and sauté for 2 minutes, stirring constantly.
- Pour in the hot broth, bring to a boil and cook for 3 minutes until the radishes are tender.
- Blend finely with the crème fraîche. Season with salt and pepper to taste.
- Meanwhile, lightly toast the bread slices.
- Mix the fresh goat cheese with half the chives, and add a little salt.
- Spread the goat cheese mixture on the toast.
- Serve the warm soup in small cups with the toast on the side, sprinkle with the remaining chives.
📊 Nutritional Information
1 serving (approx. 250g)
| Nutrient | Value |
|---|---|
| Calories | 185 kcal |
| Proteins | 8g |
| Carbohydrates | 16g |
| including sugars | 4g |
| Lipids | 10g |
| including saturated fatty acids | 5g |
| Fibers | 3 g |
| Sodium | 380mg |
| Vitamins | |
| Vitamin C | 35% AJR |
| Vitamin K | 28% AJR |
| Vitamin B9 | 18% AJR |
| Minerals | |
| Calcium | 12% AJR |
| Potassium | 15% AJR |
| Phosphorus | 10% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Radish greens are rich in vitamins and minerals. This recipe highlights an often overlooked vegetable and transforms appetizers into a moment of culinary discovery.
💡 Chef's Tips
If your radish greens are a bit wilted, use just the radishes and add a handful of fresh spinach. The soup can be served cold, like gazpacho, on hot days.
🔄 Variations
- Herbal version: add a few fresh mint leaves to the blend
- For a more indulgent version: replace the goat cheese with mascarpone mixed with herbs
