Radish haulm soup


A zero-waste recipe based on radish tops that you can customize according to seasonal vegetables and to the ingredients you find in your fridge.

Radish haulm soup

Servings 4 people
Prep Time 14 minutes
Cook Time 20 minutes


  • 1 bunch of radishes
  • 1 big potato
  • 1 clove of garlic
  • 1,2 l vegetable broth


  • Pumpkin seed oil
  • Salt & pepper
  • Paprika


  • Cut the radish tops and rinse them several times until they are clean.
  • Chop your clove of garlic and brown it in oil or butter very briefly in a pressure cooker or casserole dish, then add the radish haulm, brown for 1 or 2 minutes and cover with the vegetable broth (homemade or not). Add the potato cut into several pieces.
  • Cook for 20 minutes on low heat with a lid (less time if you are using a pressure cooker)
  • After 20 minutes of cooking, turn off the heat and remove a little bit of broth (keep it for later). Mix then depending on the consistency you want add some broth for a more liquid soup. Add salt, pepper and paprika.
  • Serve with a drizzle of pumpkin seed oil (or sour cream if you prefer).


You can add other ingredients to the soup, for example green split peas, or root parsley if you have some (leaves as well as the root). You can also add spinach. I simply recommend to you to try the combinations that come to your mind 🙂
I also recommend to you this alternative recipe :
half of radish haulm, 150 gr of split peas, 2 medium zucchini, vegetable broth, garlic, oregano, bay leaf, 1 tsp of lemon confit paste with ginger. Perfect for a spring recipe 🙂
Also, you can serve your soup with small slices of bread with fresh cheese and radishes: cut a few slices of good bread, spread fresh cream or fresh cheese (cow, goat, sheep… or whatever you like!) on top, and arrange the radishes cut into thin slices. Sprinkle finely chopped chives on the toast.
Course: Soup
Cuisine: French
Keyword: 0 waste

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