Quick Sunchoke Soup with Radish and Spinach

Quick Sunchoke Soup with Radish and Spinach

While summer is all about icy popsicles and cool salads, sometimes our bodies just need something warm and mildly nourishing. Having cold food can be a shock to our digestive system that operates at 37 degree celcius. Therefore, a little warm treat like this quick sunchoke soup would be prefect to accompany any cold meals this summer!!⁠

This delicious soup is so easy to make with a few simple nutritious ingredients and comes together in 15 mins. The addition of radish (watermelon, red or daikon varieties all work!) also makes the soup slightly cooling in nature so it may gently balance out the Summer heat in our bodies!⁠

What makes this sunchoke soup so flavorful?

This soup gets its flavor from both the soy soup base and umami-rich vegetables. The soy soup base can be from (affiliate link) gluten-free soy sauce, tamari, miso paste or even a soy-less alternative, coconut aminos. They all give this yummy side dish a nice brown color instantly without simmering for long!

Vegetables used in this soup definitely plays a big part in it’s flavor profile: the sweetness of carrots and radish, the earthiness of sunchoke and the freshness from spinach. In order to get the flavor and tenderness of the root vegetables with short cooking time, don’t forget to cut them small and thin!

I am keeping my soup light and easy here but if you are looking for a satisfying loaded miso soup that makes a meal in itself, check out happybodyhappyskin , she got tons of creative loaded miso soup ideas!⁠

Looking for more one-pot soup ideas?

Check out the belated recipe collection here!

Radish and Sunchoke Quick Soup

A quick vegan soup that is cooling in nature and ready in 15 mins! Perfect accompaniment to cool dishes this summer.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Japanese
Keyword: Radish and Sunchoke soup
Servings: 2 people
Author: Brenda

Ingredients

  • 3-4 Watermelon radishes small
  • 1/2 Carrots
  • 2 cups Spinach
  • 2 Sunchokes
  • 3 tbsp Gluten-free soy sauce or sub with coconut aminos or miso paste⁠
  • 1 L Filtered water
  • Salt to taste

Instructions

  • Cut all root vegetables into very thin slices (approx 1-2 mm thick)⁠
  • Fill a medium port with filtered water and cut root vegetbles, bring it to a boil⁠
  • When carrots are softened, turn off heat, add spinach and seasonings to pot⁠
  • Serve and enjoy!!⁠

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