Radish & pea soup

Radish & pea soup

Su Scott's soup is brothy and warm, with a spring in its step to comfort that longer evenings are just around the corner.

5 out of 5 stars(2) Rate this recipe
HealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 dried bay
  • 1 tsp golden granulated sugar
  • 2 cloves garlic, finely chopped
  • 2 x 200g packs Essential Radish, halved, thickly sliced if large
  • 1 tbsp fish sauce
  • 500ml pot fresh chicken or vegetable stock
  • ½ tsp ground white pepper
  • 300g frozen Essential Petits Pois
  • 1 unwaxed lemon, juice of ½, plus finely grated zest
  • ½ tsp sea salt flakes, to taste
  • 2 salad onions, thinly sliced, to serve
  • ½ x 20g pack dill, leaves picked and chopped, to taste, to serve
  • ½ x 25g pack flat leaf parsley, chopped, to serve


  1. Put the oil in a large heavy-based saucepan over a low heat. Add the onion, bay leaves, sugar and a generous pinch of salt. Sauté gently for 10 minutes, or until the onion is completely soft and smells fragrant. Stir in the garlic and radish. Cook for 5 minutes more, gently stirring from time to time. You should notice the subtly sweet scent of the radishes.

  2. Stir in the fish sauce and 300ml just-boiled water. Simmer steadily, with the lid ajar, over a low heat for 5 minutes, until reduced slightly. Add the stock and white pepper. Bring to a boil, then immediately reduce the heat and continue cooking on a gentle simmer, again with the lid ajar, for 15-20 minutes, or until the radishes are tender.

  3. Stir in the peas and cook for 3 minutes more, or until tender. Remove from the heat and add the lemon juice. Check for seasoning and adjust with the sea salt flakes (I add a generous ½ tsp, but start with less and build it up).

  4. To serve, divide the soup among 4 deep bowls. Scatter with the salad onions, dill and parsley. Zest the lemon over the soup right before serving, so its citrus aroma is fresh on the nose. Serve with crusty bread and butter on the side, and some freshly cracked black pepper, if liked.

Cook’s tip

I add the warm water (or stock) in
a few stages to draw out the flavour
from the vegetables more efficiently.


Typical values per serving when made using specific products in recipe


915kJ/ 219kcals



Saturated Fat












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