Radish, Potato, & Noodle Soup Recipe 

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.


  1. 3 tablespoons olive oil
  2. 1 tablespoon garlic, minced
  3. 1/2 an onion, diced
  4. 2 tablespoons fresh parsley, chopped
  5. 3 tablespoons fresh dill, chopped
  6. 1 bunch radishes, cut into pieces
  7. 5 small potatoes, cut into pieces
  8. 10 cups chicken broth
  9. 1/4 cup corn starch or other thickener (optional)
  10. 1 cup of long (spaghetti) noodles, broken up into small pieces
  11. Salt and pepper to taste
  12. Vegeta (optional)


  1. In a large stock pot, heat up oil on medium-low heat. Add onion, garlic and parsley and sauté until browning and soft.
  2. Add the chicken stock and bring to boil. Lower heat to a simmer.
  3. 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.
  4. Add the potatoes, radishes and dill. Simmer for 5 minutes.
  5. Add the noodles and simmer for another 15 minutes or until the noodles are cooked and the potatoes and radishes are soft.
  6. 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?


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