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- Category: Sides
- Tags: Autumn, Easy, Fall, Gluten Free, Root Vegetables, Spring, Summer, Vegan, Vegetable, Vegetarian, Veggies, Weeknight, Winter
Roasted Radish Soup
Roasted Radish Soup
Ingredients:
- 1 small head garlic
- 1 bunch red or easter egg radishes, greens trimmed off and halved
- 1 large or 2 medium watermelon radishes, peeled and ½-inch dice
- 1 large or 2 medium black radishes, peeled and ½-inch dice
- ½ lb yellow potatoes, ½-inch dice
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 cups chicken or vegetable broth
- ½ cup dry white wine
- ¼ cup cream cheese (optional)
Instructions:
- Preheat the oven to 400°F.
- Remove papery outer skins from garlic. Slice off top ¼, exposing cloves. Rub cut end with 1 tsp of the olive oil. Wrap in foil and place in a shallow baking dish. Bake for 40 minutes, or until tender.
- Line a rimmed baking sheet with parchment or a silicone mat.
- Toss veggies in remaining olive oil, sprinkle with salt and pepper to taste. Roast in the oven for 30 minutes, stirring halfway through.
- Squeeze roasted garlic cloves from the skins into a medium saucepan. Add roasted vegetables, broth, and wine. Bring to a boil then reduce heat and simmer covered for 20 minutes. Stir in cream cheese, if using.
- Add hot soup to a blender in batches or use an immersion blender to blend until smooth. Taste and adjust seasonings, if desired. Serve hot.
Serves 2
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