I had half a bunch of leftover radishes that I did not know what to do with so I decided to make a soup out of them. This soup can have the option of adding meat, and sounds decently healthy to me. Since this is a soup, this recipe is very versatile and can be mixed up and suited to taste.
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1/2 an onion, diced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- 1 bunch radishes, cut into pieces
- 5 small potatoes, cut into pieces
- 10 cups chicken broth
- 1/4 cup corn starch or other thickener (optional)
- 1 cup of long (spaghetti) noodles, broken up into small pieces
- Salt and pepper to taste
- Vegeta (optional)
- In a large stock pot, heat up oil on medium-low heat. Add onion, garlic and parsley and sauté until browning and soft.
- Add the chicken stock and bring to boil. Lower heat to a simmer.
- Take out some of the chicken stock in bowl and mix the corn starch into it (so doesn’t clump up the soup). Add back to the pot.
- Add the potatoes, radishes and dill. Simmer for 5 minutes.
- Add the noodles and simmer for another 15 minutes or until the noodles are cooked and the potatoes and radishes are soft.
- Season with salt and pepper, or even Vegeta in the last 5 minutes of cooking and let incorporate.
*Makes about 6 servings.
The soup that I made is very delicious but I think I added a tad too much salt, because I did not have time to taste it as it was cooking. Therefore, add a little salt and then taste before adding more. I also added too much corn starch so for the recipe I lowered the corn starch and increased the liquid (to account for the increase in radish as well, since I only used half a bunch when I made it).
1 John 5:5 NKJV Who is he who overcomes the world, but he who believes that Jesus is the Son of God?