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Radish Greens Soup


The Victory Garden Cookbook, Marian Morash---with changes by Alison

This soup is delicious and is a lovely fresh green color. I suppose it goes without saying that the better the stock, the better the soup. And that all sorts of decadent variations are possible!


One-two bunches of radish greens
One teaspoon clarified butter or oil
Juice of ½ lemon
Two cups vegetable stock
One half avocado OR one cooked potato
Salt, pepper & thyme to taste


Cook rinsed greens in non-stick pan over medium low heat with oil or butter until just wilted. Combine ingredients in blender and puree. Season to taste. Serves 2.

Major Ingredients: