Radish-Top ( Radish leaves) Soup

Radish or “Mooli” or “Moolangi” as it is known in India is not liked by many because of  its slightly pungent taste. Moreover, the leaves of the radish are generally discarded which I feel is a waste of fresh greens.
I have also observed that the radishes sold in  the markets are generally without its leaves (at least in the southern part of India). Since I make soup out of it, I actually go hunting for it. Everybody in my family simply loves this healthy soup. Its very refreshing during the hot summers or even during the cold season.

This reminds me of an incident in Bangalore sometime back (before the super market days). I used to buy vegetables from the local cart vendor who comes regularly. One fine day, I noticed that he had fresh radishes but without its top (leaves). When I told him that I need the radish leaves too, he said he will bring it the next day.

So, early next morning, he gave a loud call as usual and signaled frantically. So I went down to have a look and he happily showed me a gunny bag full of radish leaves!! I told him that I need only a little for making soup & “subji” (curry).  He looked shocked to hear that I actually eat this! He told me that I can take the whole bag and he will not charge me a penny!! Now it was my turn to get shocked! Imagine carrying a gunny bag full of radish leaves !! Apparently he gives it away to feed the “Bakris” (goats) and “Gayis” (cows) as he put it. I took a small bunch from the lot.  This goes to show how popular the radish leaves are in this part of the world !

This soup is crunchy and tastes good with just a few ingredients (onions, butter and pepper) but I have added a few spices to make it spicier. Ofcourse, you can try your own version.

Ingredients:

Radish-Top (Fresh green leaves & stems only)	2 (leaves from 2 radishes)
Onions (chopped)	1 medium
Butter or ghee (clarified butter)	1-2 tsps
Pepper	1 tsp
Salt	As per taste
Cumin (jeera) powder	1 tsp
Tomato puree	1 tbsp
White vinegar or lime juice	1-2 tsps
Water	3 cups
Croutons	½ a cup

Method:

1. Wash the radish tops (leaves and stems) in water. Chop them finely and keep aside.
2. Heat a saucepan with ghee or butter. Add to it the chopped onions. Fry till they are translucent.
3. Add the chopped radish tops and fry till they are wilted. Add salt, pepper, jeera powder, vinegar and tomato puree. Stir well for a few minutes.
4. Add water and allow it to boil and cook for about 5-7 minutes or till done. Remove from flame.
5. Serve hot with croutons.

Serves: 2

For the Croutons: Take one or two slices of bread. Apply butter on each slice. Cut them into cubes and spread it on a greased baking tray and bake in a hot oven (250 degrees C) for 5 mins or till they turn golden brown.

This is a healthier way of making croutons than deep frying them. If these croutons are to be used later, then store it in an air-tight container

Note:

• For the cold season a spicier version can be made by adding cinnamon, nutmeg and cloves and a little more pepper.
• Tomato ketchup can be used instead of tomato puree.