Creamy Daikon Radish Soup
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
41 kcal
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Cuisine
Asian, International
Creamy Daikon Radish Soup
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Make this super easy and creamy Daikon Radish Soup on a busy weeknight for a quick meal on cold days! Must-try this no-fuss recipe that uses pantry ingredients and enjoy the comforting bowl of deliciousness!
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Ingredients
- ⅓ cup pumpkin
- 2 cups radish daikon radish. can use any variety
- ⅓ cup red bell pepper
- 1 teaspoon olive oil optional
- 1 cup spring onions roughly chopped
- 1 teaspoon Mustard Sauce can use miso sauce as well
- 1 teaspoon garlic grated
- salt and black pepper as per taste
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Instructions
- Heat olive oil in a pot over medium heat. Add chopped radishes and once browned, take 1 tablespoon separate in a bowl for garnishing later. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped pumpkin, and bell pepper to the pot. Stir for a couple of minutes to mix the flavors. Add salt and black pepper.
- Use an immersion blender or transfer the soup to a regular blender to puree it until smooth and creamy. Add mustard sauce. Add water to adjust the consistency of the soup.
- Garnish with fresh cilantro and greens of spring onions. Serve warm Creamy Radish Soup!
Notes
- The soup is a bit chunky as well as creamy. This is because of the use of hand blender. If you like completely creamy soup, let the veggies cool off and blend in a high-speed food processor.
- The leftovers can be stored in the refrigerator for about 2-3 days.
- Pls note that radishes are a bit pungent and soup will have a bit sour taste. That is why I roasted radishes.
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