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a bowl of salad on a plate

Green Soup Watermelon Radish 5480.jpg

Radish have a delightful spicy punch! Cruciferous vegetables including radishes and its family members such as bok choi, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish, kale, kohlrabi, mustard, rutabaga, turnip, and watercress, are rich sources of sulfur compounds which is the spiciness you taste. Radishes have good levels of vitamin C, B6, B9, fiber, potassium, and magnesium, and support the immune system and nervous system. They may help reduce exhaustion, protect cells against oxidizing stress, and act to prevent various cancers. Radishes also regulate the production of bilirubin and bile, cleanses, and helps to maintain liver function.  The anti-congestive properties can also be a big help with colds, congestion and lung irritation. Best to eat them fresh to maximize their nutrition benefits.


For the Soup:

  • 2 medium-sized cucumbers (or 1 long English cucumber)

  • 1/2 avocado (approx 1/2 cup)

  • 1 handful fresh basil, (or arugula)

  • 1/2 cup water (or almond milk)

  • 1 TBS olive oil

  • 1/2 tbs apple cider vinegar, (or 1 tbsp lime juice)

  • a small handful of or a combo of dill, cilantro, parsley, or other green herbs.

  • radishes, chopped

  • 1 stalks celery

  • 1/2 pepper jalapeno, optional

For the Garnish:

  • 1 TBS hemp seeds

  • 1 tbs olive oil, or flax oil

  • 1 tbs fresh oregano, leaves chopped

  • sea salt & pepper

  • sunflower sprouts or microgreens

  • 1/2 watermelon radish, sliced thin sticks


Blend soup ingredients together in a high-speed blender.

Chill for a couple of hours, or eat right away. Garnish & enjoy!