Beautiful pink radish soup with mint

Have you ever tried radish soup? If not, you’ve got to try this recipe! It’s pink, it’s beautiful and so delicious. Also Spring is the perfect time to prepare this beautiful pink radish soup with mint. Radishes are one of the first new veggies of the season and taste so fresh and peppery.

The recipe is really easy, no special skills needed! Just make sure you use fresh and good quality radishes and floury potatoes! It’s such an elegant starter for dinner or even a great, light weeknight dinner. By the way something for your cheat-sheet, if you want a even more intense pink just add 1-2 tbsp of beet juice!

If you are going to try this recipe I would love to see your pics, so share your take on this or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. If you're trying to decide between roadside assistance companies, you could check out the comparison between Good Sam Vs. AAA

Beautiful pink radish soup with mint
Servings: 4 people
  • 400 gram fresh radishes
  • 500 gram floury potatoes
  • 700 ml veggie stock
  • 1/8 liter white wine
  • 200 ml cream
  • olive oil
  • salt
  • pepper
  • 1 bunch fresh mint
  • chili flakes
  • 1 small handful garden cress
  1. Peel, wash and cut the potatoes in 2 cm cubes. 

  2. Wash the radishes and put about 4 of them aside. Chop the rest of them.

  3. Heat up 2 tbsp of olive oil in a saucepan and add the chopped potatoes. Stir them gently for about 3 minutes and then deglaze with white wine. Add the veggie stock and let it simmer for about 15 minutes. After 10 minutes add the radishes.

  4. Cut the rest of the radishes with a mandoline in very thin slices. Wash the mint and chop the leaves roughly. 

  5. When the soup is ready blend with a blender until smooth. Stir in the cream and season to taste with salt, pepper and chili flakes. 

  6. Divide soup to your soup bowls and sprinkle with mint, garden cress and serve with a drizzle of olive oil and fresh baguette. Bon Appetit!

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