What about a radish soup? I found this online. Says it takes about 30 minutes to prepare then 30 minutes to cook.
From: EatingWell Magazine, March/April 2014
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, while larger radishes result in an almost white soup.
By: EatingWell Test Kitchen
Nutrition profile
Bone Health
Gluten-Free
High Calcium
High Fiber
Low Added Sugars
Vegetarian
Ingredients
4 servings
2 tablespoons extra-virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
½ cup chopped onion
1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
2 cups low-fat milk
½ teaspoon salt
¼- ½ teaspoon white or black pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh radish greens or parsley
Preparation
Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.) Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).
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