Tonight, I made radish soup for my boys and myself. It so was delicious, I figured I would share the recipe with you. First, so you can be totally up to speed on the health benefits, let’s rewind.
Remember my post on radishes? If the floating thought bubble above your head reads “This man has no life,” you are correct. I know that most folks aren’t going to snack on radishes like I do. If you won’t, I know for damn sure your kids (or brothers and sisters) won’t either.
Ever prepare a meal for a child (or teenager) and watch as they remove anything green? Makes me wonder if they know something I don’t. If you have more than one youngster, like I do, it’s likely that they don’t agree on which foods they appreciate. It’s always a challenge to create a menu, and making sure it’s healthy is even harder. Sometimes, you just need to sneak the good stuff into a meal for the young ones and for you.
Much like smoothies, soups can be a healthy way to hide nutrients and subtly familiarize kids with new flavors. Consistency can throw my guys off, so whenever adding unfamiliar veggies to soup, I just chop them up giving them less mass and trusting the goodness to bleed into the meat and broth, the dependable staples of what they’ll eat.
I appreciate chunks and bites of radishes, onions, garlic. My boys don’t yet, so this recipe features my veggie disguising tricks of chopping, mincing and slicing much smaller than I normally do when cooking for myself.
Here you go.
- 2/3 pound grass fed beef brisket, cut into small pieces
- ½ pound organic radishes, chopped
- 2 organic green onions, chopped
- ¼ organic yellow onion, chopped
- 5 organic garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon sea salt
- 8 cups water
- Place the radishes and water into a pot. Cover and bring to a boil; cook for 15 minutes over medium high heat.
- Add the beef and garlic. Turn down the heat to medium and cook for 25 minutes.
- Add fish sauce, salt, and chopped green and yellow onion. Cook an additional five minutes.
- Serve with or over brown rice
My end game is comfort. The taste is super mild, yet flavorful. There are no overpowering flavors, and it is crazy healthy.
Note: If your kids are anything like mine, you’ll want to mince that garlic extra fine and strain the green onions out before serving. If they still don’t eat it, let them make their own PB and J. You just put in a lot of thought for their meal, but you’re not a restaurant.