Diakon Greens Soup

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About 2 quarts Easy
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Ingredients (9)

  • 2 cans chicken broth
  • 1 green top of large diakon finely chopped. (about 2 cups) or 10 oz. pkg frozen spinach
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups fresh veggies, chopped (Your choice. I use zuccini, carrots, red and green peppers, diakon root, etc.)
  • 1 can cream of celery or mushroom soup (2 cans are okay)
  • 1 1/2 tsp. dry mustard
  • Salt and pepper to taste.
  • Optionals include: 1/2 tsp. Mrs. Dash, 1/8 tsp kelp, 1/4 cup dried tart cherries, 1/4 cup dried mushrooms


A diakon is a large mild Asian radish that begins appearing on some grocery shelves or the Farmer’s Market about October. There are numerous recipes for the white root, but I have found none for the green tops. The following is one I devised that is somewhat comparable to spinach soup.


  1. 1In one can of the broth, bring the diakon greens, onions, garlic, and veggies to a boil. Simmer, stirring occasionally about 30 minutes or until greens are tender.
  2. 2Add the cream of celery soup and another can of broth. Stir in seasonings and optionals. Bring to boil and simmer a few minutes to meld the flavors. Allow to cool a few minutes and serve.
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