Spinach And Long White Radish Soup Recipes

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SPINACH AND RADISH SOUP



Spinach and Radish Soup image

Make and share this Spinach and Radish Soup recipe from Food.com.

Provided by Luckytrim

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

42 ounces chicken broth
1/4-1/2 cup rice wine vinegar
1/2 teaspoon white pepper
2 1/2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/2-3/4 teaspoon cayenne pepper
2 1/2 cups sliced radishes
2 -2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1 lb shrimp, raw, de-veined, halved length-wise

Steps:

  • In a large soup kettle, bring broth to a boil.
  • Stir in ginger, sugar, pepper and vinegar.
  • Stir in scallions.
  • Stir in radishes and spinach.
  • Return to almost a boil and cook about 5 minutes.
  • Stir in shrimps.
  • Simmer for five minutes more.
  • Remove from heat and let stand for 5-6 minutes.

Nutrition Facts : Calories 197.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 142.9, Sodium 1672.5, Carbohydrate 17.9, Fiber 3, Sugar 11.9, Protein 23.8

SPRING RAMP, RADISH & SPINACH SOUP



Spring Ramp, Radish & Spinach Soup image

An unequivocally healthy spring dish featuring the roots, stems and leaves of seasonal produce that meld into a smooth and fragrant soup.

Provided by Aimee

Categories     Soups & Stews

Time 30m

Number Of Ingredients 10

6-8 young ramps (or green onions, washed)
1 small bundle fresh radishes (washed)
1 small bundle asparagus
1 teaspoon extra virgin olive oil
1 slice fresh ginger root
3 cups vegetable stock
4 cups fresh spinach
2 teaspoons rice vinegar
1 teaspoon sea salt
fresh mint (to garnish)

Steps:

  • Divide ramps between greens and stem. Reserve the greens; chop the stems. Trim the ends off the radishes and slice in half.
  • Snap off the woody ends of the asparagus. Peel the bottom two thirds of each spear, then chop in pieces.
  • In a medium pot, heat the olive oil over high heat. Add the ramp stems and the radishes. Cook for 2-3 minutes, stirring occasionally.
  • Pour in the vegetable stock; add the ginger root and bring the soup to a simmer. Reduce heat to medium low and simmer the soup for 10 minutes.
  • Add the ramp greens and the spinach to the pot. Stir and cook for another 2 minutes.
  • Transfer the soup to a high-powered blender and liquify. Blend it long enough so there are no fibres remaining.
  • Pour in the rice vinegar and salt. Blend again and taste the soup. Sprinkle in additional salt to taste if desired. Pour soup back into the pot and keep on low until ready to serve.
  • Ladle into bowls and garnish with fresh mint.

Nutrition Facts : Calories 39 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, Sodium 1310 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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