For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Radish Greens Soup
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Dinner: 114 |
Radish Greens Soup |
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Dinner
Although it takes some time for preparation this soup provides a full meal and keeps well in the fridge for several days. |
Served
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. |
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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 Recipe (Adapted from Martha Stuart Living Television marthasteward.com and modified to low-salt, low-fat diet) For 2 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 Serve Ladle into serving bowls and then garnish with radish skin zest and radish slices and chopped parsley |
Ingredients
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Workplace Preparing
the tofu sweet cream
Prepared tofu sweet cream
Coarsely cutting the onion
Cutting potatoes and collecting under water
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Separating rashishes from greens
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Removed damaged and brown leaves
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Thoroughly washing of greens.
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Coarsely cut radish greens
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Trimmed radishes
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Grating radish skin
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Ready for starting the soup
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Braised onions
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Deglazed with vegetable broth
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Added potatoes and radishes
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Batch-wise folding greens under stock
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Mixed ingredients
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Cooked soup
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Pureeing the cooked soup
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Adding sweet tofu creame and pepper
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Prepared
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