Spring Garlic & Radish Top Soup

serves 4

If you can’t find/don’t want to use radish greens, a good replacement could be dandelion greens, mustard greens or arugula - or a mixture of these that totals the amount i indicate below.  additionally, if you can’t find spring garlic, regular garlic will totally work, just reduce the amount to 2 small cloves worth.  i added millet here just for more substance and weight - feel free to add quinoa, rice or any other grain you like.  


  • 2 bunches radish top greens (approx. 2.5 ounces), washed and stems trimmed
  • 1 bunch spring garlic, white parts chopped in half-inch pieces (alternatively, 2 small cloves garlic, roughly chopped), reserve green parts for garnish
  • 1 medium waxy potato, scrubbed and cut into quarters, about 1/4-inch thick
  • 1 medium red onion, thinly sliced
  • 1/2 teaspoon cumin seeds, toasted and crushed 
  • 1/4 cup dry white wine
  • fine grain sea salt
  • 1 1/2 tablespoons extra virgin olive oil
  • 4 cups filtered water or vegetable stock


  • cooked millet
  • fresh squeezed lemon juice
  • radish sprouts
  • sliced garlic greens
  • radishes, sliced thin


  • heat the olive oil in a dutch oven or soup pot over medium heat.  add the onion slices and lay them flat; sprinkle garlic evenly over onion, then lay potato slices over them.  cook for about 3 minutes without disturbing while the pan heats up.  add the crushed cumin and give it all a good stir. cover, and cook over a low heat for 10-15 minutes, stirring the vegetables every so often (the bottom of the pan should start acquiring a brown glaze - this is good!). in the last few minutes, add the wine and let about half of it cook off.  next, add water (or stock) and 1 1/2-2 teaspoons salt, bring to a boil - scraping the bottom to loosen the glaze.  lower the heat to a simmer, cover, and cook until potatoes are tender and falling apart - 15-20 minutes
  • add radish tops to the pot  and cook for about 5 minutes - until wilted and dark green.  let soup cool.  then transfer the mixture to a high-speed blender and puree
  • divide the soup evenly, and garnish with cooked millet, radish sprouts, garlic greens, sliced radishes and a squeeze of lemon juice