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Radish soup
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 375
  • Fat about 37g
  • Carbohydrates about 6g
  • Protein about 4g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 5 dl vegetable bouillon
  • 2.5 bunches radishes incl. green parts, radish quartered, half the greens set aside
  • 150 g sour single cream
  • 0.5 cucumber, peeled, deseeded, cut into pieces
  • 1 shallot, chopped
To garnish
  • water, boiling
  • 1 dl olive oil
  • 20 g garden cress, finely chopped
  • 2 pinches salt
  • 50 g sour single cream
  • 0.5 bunch radish, very thinly sliced
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the shallot for approx. 5 mins. Add the radish (excl. leaves) and cucumber, cook briefly. Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 20 mins. Add the cream, blend until smooth.
To garnish
Blanch the reserved radish leaves in boiling water for approx. 30 secs., dip briefly in ice-cold water, drain and chop finely. Mix in the cress and oil, season with salt. Divide the soup between bowls, finish with the oil, cream and radish.