Low Sodium Creamy Radish Soup

Delight your taste buds with this Low Sodium Creamy Radish Soup, a wholesome and flavorful option perfect for those seeking a heart-healthy meal without compromising on taste. Featuring the natural sweetness of tender radishes, carrots, and creamy potatoes, this dairy-free soup achieves its luscious texture with unsweetened almond milk and an immersion blender. The aromatic combination of sautéed garlic, onion, and fresh thyme adds depth to every bite, while a low-sodium vegetable broth keeps the savoriness in check. It’s easy to prepare, taking just 45 minutes from start to finish, and is an excellent choice for a light, nourishing lunch or dinner. Garnished with vibrant parsley, this soup promises comfort in every spoonful while aligning with a low-sodium lifestyle. Perfect for weeknights or meal prepping, it’s as nutritious as it is satisfying.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Radishes
• 1 medium Carrots
• 1 medium Potato
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 4 cups Low sodium vegetable broth
• 1 cup Unsweetened almond milk
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh parsley

Directions

Step 1

Begin by washing the radishes thoroughly, then trim the ends and slice them into thin rounds.

Step 2

Peel and dice the carrots, potato, and onion. Mince the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until the onion is translucent and fragrant.

Step 4

Add the sliced radishes, diced carrot, and potato to the pot. Sauté for another 5 minutes, stirring occasionally to prevent sticking.

Step 5

Pour in the low sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the vegetables cook for about 20 minutes, until they are tender.

Step 6

Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender.

Step 7

Return the pot to low heat and stir in the unsweetened almond milk. Add the fresh thyme leaves and ground black pepper. Gently heat until the soup is warmed through.

Step 8

Taste and adjust seasoning if needed, keeping in mind the low sodium restriction.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2109.5g)

Amount per serving	% Daily Value*
Calories	816.6

Total Fat 38.5g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 4.5mg	0%
Sodium 5895.1mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 13.4g	0%
Total Sugars 48.8g
Protein 14.4g	0%

Vitamin D 87.8IU	0%
Calcium 658.0mg	0%
Iron 5.4mg	0%
Potassium 2945.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 6.9%

Carbs: 51.3%