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Radish Top Soup

Season to harvest: Spring/Fall

Yield: 6 servings


2 TBS olive oil

1 medium turnip, sliced

2 medium potatoes, sliced

3 cups raw radish greens

1 cup dandelion greens

4 cups broth (chicken or veggie)

1 avocado, sliced

A few radishes, sliced for garnish (optional)


Heat soup pot on medium high heat, add olive oil to heat.

Sauté turnip until tender. Add in potatoes and greens, coating them with oil.

Pour in broth. Bring to a boil. Reduce heat & simmer for 30 minutes.

Remove from heat. Add in the avocado. Blend with an immersion/stick blender until smooth.

Serve garnished with radish slices!

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