Dairy-Free Creamy Radish Soup
Elevate your soup game with this *Dairy-Free Creamy Radish Soup*, a velvety and vibrant dish that’s both nourishing and indulgent. Made with fresh radishes, tender potatoes, and the subtle sweetness of leeks, this soup achieves its luxurious texture without a drop of dairy, thanks to the addition of creamy coconut milk. Sautéed garlic adds depth, while a base of aromatic vegetable broth ties the flavors together beautifully. Perfectly seasoned with a hint of black pepper and garnished with fresh chives, this plant-based delight is as nutritious as it is stunning. Quick to prepare and ready in just 40 minutes, this recipe is a must-try for anyone seeking a comforting, gluten-free, and vegan-friendly soup that's as good for weeknights as it is for special occasions.
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Recipe Information
Ingredients
- 500 g Radishes
- 1 medium Leek, white and light green parts only
- 1 medium Potato, peeled and diced
- 2 units Garlic cloves, minced
- 2 tablespoons Olive oil
- 750 ml Vegetable broth
- 200 ml Canned coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped
Instructions
Begin by washing the radishes thoroughly. Trim the ends and cut them into quarters.
Slice the leek lengthwise, wash thoroughly to remove any grit, and then slice thinly.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 3 minutes until they start to soften.
Add the minced garlic and continue to cook for another minute until fragrant.
Stir in the quartered radishes and diced potato. Season with salt and black pepper.
Pour in the vegetable broth, stirring to combine, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the radishes and potatoes are tender.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the coconut milk and heat the soup gently over low heat until warmed through.
Taste for seasoning and adjust with more salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped chives.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9085 mg | 395% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 54.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3947 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
