Big Food Bucket List

Big Food Bucket List

Radish & Rose Soup

  • prep time20 min
  • total time 80 min
  • serves 4 - 6

This Radish & Rose soup has just climbed to the top of the bucket list. Who knew that this root vegetable could deliver such a fresh, rich and slurp-worthy soup?

0 Ratings
Directions for: Radish & Rose Soup


Radish Green Pesto

¼ lb(s) radish greens

1 Tbsp (15 mL) toasted pine nuts

2 cloves garlic

¼ cup (59 mL) extra virgin olive oil, plus extra for drizzling

Salt, to taste

Radish Soup

½ cup (1 stick) unsalted butter

1 yellow onion, finely chopped

2 shallots, finely chopped

1 leek, white part only, washed and finely chopped

1 ½ lbs (681g) red spring radishes, washed and halved, plus extra for garnish

4 cups (1L) chicken stock

½ tsp (2 mL) rose water

1 cup (225 mL) of fresh rose petals (if possible)

Garnish & Plating

Sliced radishes

Organic rose petals, unsprayed and fragrant

Olive oil


Radish Green Pesto

1. Combine ingredients in a blender and purée until smooth.

Radish Soup

1. Over low heat, melt butter in a nonreactive, heavy-bottomed skillet.

2. Add onion, shallot and leek and sauté for 20 minutes, until softened and translucent. Add radishes, rose petals and stock and bring to a boil over high heat.

3. Reduce heat to medium-low and simmer. Cover for 8 to 10 minutes or until radishes have softened.

4. Transfer mixture, in batches, to a blender and purée until smooth.

5. Add rose water and season with salt (it brings out the savoury flavour from the stock).

Garnish & Plating

1. Pour soup into bowls, garnish with a dollop of radish green pesto, sliced radishes and rose petals. Drizzle oil over soup and serve.

Source and Credits

Courtesy of Bruce Naftaly, Marmite

See more: Soup, Vegetables

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