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Easy Esselstyn Diet Recipes with Pictures: Radish Greens Soup




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Radish Greens Soup

Favorite Cardio-Fusion Diet Choice.



Although it takes some time for preparation this soup provides a full meal and keeps well in the fridge for several days.


This light and creamy soup is surprisingly mild tasting and refreshing. However, it is also very filling. If you like fresh crunchy radishes then this will be a welcome addition to your summer menu.

Getting Started with Cooking






Get in Advance:


1 large onion, cut into ¼ inch cubes

2 cloves of garlic, minced

2 bunches radish greens, with radishes separated and reserved. Greens thoroughly washed, brown and damaged leaves removed, coarsely cut into 1x1 in pieces (about 2 cups)

5 medium baking potatoes, peeled and cut into ½ in cubes. Stored underwater.

10 radishes washed and trimmed. 1 thinly sliced and red skin grated from 2 others. Zest and slices set aside as garnish

31/2 cups of low-salt no-fat vegetable broth

1 cup of water

1/2 block of Nasoya Lite firm tofu

½ of a quarter teaspoons of black pepper


Have On Hand:

Some chopped parsley as garnish

Crisp bread



(Adapted from Martha Stuart Living Television and modified to low-salt, low-fat diet)


For 3 -4 portions. Prep time: 120 min till serving.


Prepare Sweet cream 014

7.5 oz Nasoya Lite Firm tofu

3 tablespoons of confectioners’ sugar

3 tablespoon of fat-free soy milk

1 teaspoon vanilla extract

Let creamy mixture cool and settle for 45-60 min in fridge

Prepare ingredients

Cut the onion

Chop garlic cloves.

Cut the radish greens

Discard damage leaves and wash

Bunch leaves, cut 1 inch slices and then cut slices on the cutting board perpendicularly. Separate stacked pieces by fluffing up the cut leaves.

Slice 1 radishes thinly and grate skin from2 radishes

Slice whole radishes coarsely

Potatoes: wash, peel, and cut into 1/2 in cubes

Cook the soup

In a big hot soup casserole braise the onions until browned (4 min)

Add garlic until fragrant for 20-30 sec

Let cool down and deglaze with 1/2 cup of vegetable broth

Add 3 cups of vegetable broth and 1 cup of water

Add radishes and potatoes

Fold radish greens batch-wise under stock

Simmer with closed lid for about 35 min until potatoes are tender

Let vegetables cool down

Puree soup

Working in batches, blend cooked cooled down vegetables and stock in bullet

Collect in large bowl and mix-in 1 cup of sweet cream

Add pepper


Ladle into serving bowls and then garnish with radish skin zest and radish slices and chopped parsley





Preparing the tofu sweet cream


Prepared tofu sweet cream



Coarsely cutting the onion



Cutting potatoes and collecting under water


Separating rashishes from greens


Removed damaged and brown leaves


Thoroughly washing of greens.


Coarsely cut radish greens


Trimmed radishes


Grating radish skin


Ready for starting the soup


Braised onions


Deglazed with vegetable broth


Added potatoes and radishes


Batch-wise folding greens under stock


Mixed ingredients


Cooked soup


Pureeing the cooked soup

Adding sweet tofu cream and pepper





These two bunches of radishes and greens just lend themselves to cooking and eating. I used all the greens and radishes but only two midsized baking potatoes. The tofu sweet cream provided a smooth consistency to the soup enhancing the mild radish flavor. A total of 6 portions of 2 cups soup each resulted from the big radish bundles.  

Aren’t the radishes affording?

Fillded above the rim with the greens


Divided into portions of 2 cups


Prepared for eating or freezing



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