Low Sodium Creamy Radish Soup
Indulge in the velvety richness of Low Sodium Creamy Radish Soup, a heart-healthy and nutrient-packed dish that's both flavorful and light. This wholesome recipe transforms the bold peppery notes of fresh radishes into a delicate and creamy base, complemented by the natural sweetness of carrots and the comforting starchiness of potatoes. With the aromatic touch of garlic, onion, and fresh thyme, every spoonful is a harmonious blend of seasonal vegetables simmered in low sodium vegetable broth and finished with the smooth creaminess of unsweetened almond milk. Perfect for those watching their sodium intake, this soup is both satisfying and easy on the palate. Garnish with fresh parsley for a pop of color and freshness, and enjoy it as a nourishing appetizer or a cozy meal. Ideal for busy weeknights, it's ready in just 45 minutes and serves four.
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Recipe Information
Ingredients
- 500 grams Radishes
- 1 medium Carrots
- 1 medium Potato
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 4 cups Low sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh parsley
Instructions
Begin by washing the radishes thoroughly, then trim the ends and slice them into thin rounds.
Peel and dice the carrots, potato, and onion. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until the onion is translucent and fragrant.
Add the sliced radishes, diced carrot, and potato to the pot. Sauté for another 5 minutes, stirring occasionally to prevent sticking.
Pour in the low sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the vegetables cook for about 20 minutes, until they are tender.
Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender.
Return the pot to low heat and stir in the unsweetened almond milk. Add the fresh thyme leaves and ground black pepper. Gently heat until the soup is warmed through.
Taste and adjust seasoning if needed, keeping in mind the low sodium restriction.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5895 mg | 256% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 48.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 658 mg | 51% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2946 mg | 63% | |
*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.
