Low Fat Creamy Radish Soup
Indulge in a bowl of velvety comfort with this Low Fat Creamy Radish Soup, a healthy twist on classic creamy soups. Packed with the peppery tang of fresh radishes, balanced by the mild sweetness of sautéed onion, celery, and garlic, this low-calorie recipe is as flavorful as it is nutritious. Simmered in vegetable broth and enriched with skim milk, the soup achieves its silky texture without heavy cream, ensuring it's ideal for those seeking lighter meal options. Finished with zesty lemon juice and fragrant fresh thyme, this vibrant dish is ready in under 45 minutes and perfect for cozy weeknight dinners. Garnish with parsley for a finishing touch that adds color and freshness. Whether you’re looking for a vegetarian soup recipe or a unique way to enjoy radishes, this dish is sure to delight!
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Recipe Information
Ingredients
- 450 grams radishes
- 1 medium onion
- 2 stalks celery stalks
- 2 cloves garlic
- 750 milliliters vegetable broth
- 240 milliliters skim milk
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Wash the radishes thoroughly and trim the ends. Dice the radishes into small pieces.
Peel and chop the onion. Slice the celery stalks thinly. Peel and mince the garlic cloves.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion, celery, and garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Stir in the diced radishes, vegetable broth, fresh thyme, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the radishes are tender.
Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth. Return to the pot if using a blender.
Stir in the skim milk and lemon juice, then place the pot back on low heat and warm through, without bringing to a boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 7526 mg | 327% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 61.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 622 mg | 48% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3190 mg | 68% | |
*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.
