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.
You’ll need:
- 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
Directions:
- 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.
Ed H says
Ahhhh, cooking for the kids can be a treat. I have two 7 year olds. My girl will eat anything (olives, hummus, blue cheese, avocados and any green veggie to name a few extremes) and my boy loves chicken (with the skin unless you want a protest), cheese burgers and fries, and his favorite veg is corn. Last nights veggie seemed to work (mashed sweet potatoes with finely chopped spinch/kale mixed in with a healthy dollop of butter).
I try to work incentives into the plan with two goals: expand their (I should say his…) taste horizon; and ensure a balanced nutrition. He hates eggs and earned his WII U by eating one this past Sunday as part of a weeks long list of better eating initiatives. Technically, she earned half of it but really had nothing to accomplish.
Have I told you your blog is a great resource 🙂 ?
Gavin says
That dish just about sums up what I love to eat – and what I should be eating. Keep the thoughts coming on feeding picky children. I’m in that same boat, helplessly drifting out to sea. At least your kids will consider a few new things.
I hope a completely upstanding product endorsement is okay in this forum, because here it comes. We have used the Amazing Grass children’s supplements for years. Decent tasting powder in smoothies and shakes has at least provided them with something. It’s a shame that 95% of the food industry works against us on our constant battle for our children’s heath.
Ed H says
Not to mention we live in a world of propaganda making it difficult to recognize right, from almost right, to dead wrong….
Ed H says
I just caught your Josh Rosen article. A very good read. I didn’t notice the author until I reached the Schill quote. I’ve always tried to judge people like a smorgasbord… You judge it by the food on the table you like, not the food you don’t like (and certainly not the food you know nothing about).