Keto Potato Soup. Betcha think this is going to be another one of those “cauliflower as potatoes” soups and you would be so wrong. Keto potato soup is made with daikon radish and for good reason. Daikon radish has almost no flavor of its own but will take the flavors and shapes of many other things, with potatoes at the head of the list. In the low carb and diabetic worlds most people seem to be looking for really good low carb substitutions for potatoes, rice, sugar, and wheat and the daikon radish is it for potatoes. Its benefits are many: It doesn’t change color when exposed to air, you can eat it raw in crudités, you can grate it for a salad and chunk it for potato salad etc. Here is Warm Daikon Radish German Potato Salad, Beef Rouladen, and here’s a Daikon Radish Dill Pickle Egg Potato Salad
All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 6 C Daikon Radish Cut Into Small Bite Size Pieces
- 1 C Small Diced Onion
- 1 C Small Diced Celery
- 2 T Olive Oil
- 1 T+1 t Chicken Base (This Is Your Salt)
- 2½ C Heavy Cream
- 3 C Water
- Pepper To Taste
- Sour Cream (Optional)
- Chives (Optional)
- Bacon Bits (Optional)
- Cheese (Optional)
- Drizzled Melted Butter (Optional)
- Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain.
- Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender.
- Add back daikon radish, remaining water, heavy cream, chicken base, and simmer for 30-40 minutes.
- Serve with any or all of the optional ingredients.
- Put the pepper grinder on the table and let people grind their own.
- 6 Servings
- 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs
- This soup can be served with any topping that goes with potatoes so if you have your own, please use it. I chose sour cream & chives.
Man the soup was excellent! I was just diagnosed with type 2. I thought I would never have potatoes again. I was right, but the daikon radishes taste pretty darn close. I will use them in my sausage and kale soup next! I’m so glad I found your site and recipes. Next recipe is your bread. I will tackle that this weekend.
Thanks,
Nick
Thanks Nick,
Now that you have discovered daikon radishes, there are so many thing you can use them for. Have fun with the bread.
Deborah
Do you salt the water you cook the daikons in? When do you add the cooked daikons back to the soup?
Hi Jeff,
No, I do not salt the daikon cooking water. Add them back to your soup pot along with the remaining water, heavy cream, and chicken base (this is your salt) and I have changed the recipe to reflect this step. Thank you.