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Creamy Daikon Radish Soup

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 41 kcal
Course: Side Dish , Appetizer
Cuisine: Asian , International

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.