Window sill soup


Last week’s CTWW was about growing something.

Here’s an interesting update on growing veges indoors, on window sills.

Even Small Footprints will like this one…

A few year’s ago the National Trust in the UK organised an initiative called ‘Ledge Veg’. They estimated that there were 600 acres of growing space available on window sills in the UK.

But most of us restrict our window box activities to a few herbs – great for flavouring but hardly likely to warm your tummy on a cold winter evening.

Instead try our recipe for raddish [sic] soup. Raddishes are incredibly easy to grow on a windowsill and while we traditionally use them for summer salads, they also cook into great soups. Raddishes can also be used as sprouting seeds.

Don’t restrict yourself to the little red, round ones. German Salad Radish is red but longer and more like a small carrot in shape. Very quick to grow. Radish Albena are white and quite hot. Both are suitable for growing indoors (and as a base for soups). Here are two of my favourite raddish soup recipes.

White spicy raddish soup

white soup

  • 12 white radishes (save the leaves)
  • 2 medium onions
  • 1 stock cube (chicken or vegetable)
  • 1 tablespo0n of  butter
  • 1 tablespo0n of flour
  • 3 cups of milk
  • 1 cup of water (more or less to achieve a good soup-like consistency)
  • 3 dried bay leaves
  • salt and white pepper (you can use black pepper but ground white pepper really works for this recipe)

1. Dice the raddishes and onions and soften in half of the butter. Remove and reserve.
2. Melt the rest of the butter and stir in the flour. Then add the milk slowly to make a smooth paste. Keep adding the milk and then the water to achieve a soup-like consistency.
3. Reintroduce the raddishes and onions, stock cube and bay leaves. Add salt and pepper to taste.
4. Cook over a gentle heat for two minutes and serve with crusty bread.
5. Chop the leaves and use as garnish.

Source: Make it and mend it Read more and another recipe

4 responses to this post.

  1. Posted by smallftprints on May 1, 2012 at 11:59 am

    Oh you’re right … I do like this! The recipe looks great & easily veganized! 🙂 Several years ago I decided to try cooking radish greens & they are delicious! I always felt bad composting most of the plant and just eating the pretty red parts. But, they do go “bad” quickly so the trick is to clean them and use them right away. My problem is that I haven’t been too successful growing them in containers … not sure why. Thanks, AV!!



    • @SF, I like soups, especially the thicker types, and the idea of this one appealed to me; also it fell in line with the last CTWW and it was vege. There were just so many things right with this post.




  2. Posted by littlegreenblog on May 5, 2012 at 6:01 am

    Brilliant sounding recipe, thank you for sharing. Radishes usually stump me as we only tend to eat them raw with salads over here, we don’t realise what a versatile salad they are, hence they tend to wilt in the soil as I cant bear the thought of another peppery hot globe crunched in my mouth. But soup? Now soup is another matter entirely, I never tire of soup…



    • @LGB, like you, I was always a radish in salads person. It is only more recently that I have realised their potential, greens and now soup. I have wondered if they could be pickled… could be a good bar snack.




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