Radish Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	¼ recipe
Calories	190
Calories from Fat	30
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	230 mg
Sodium	410 mg
Total Carbohydrate	12 g
Dietary Fiber	1 g
Sugars	9 g
Proteins	29 g
Vitamin A	25% DV
Vitamin C	15% DV
Calcium	8% DV
Iron	25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	20 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Ingredients	Measures
Low sodium chicken stock	5 cups
Rice vinegar	¼ cup
Sugar	2 tablespoon
Cayenne pepper	¼ teaspoon
Ground dried ginger	¼ teaspoon
Raw shrimp, peeled and de-veined	1 pound
Radishes, sliced	1½ cups
Spinach leaves, shredded	1½ cups
Green onions, thinly sliced	1 cup

Directions
In a large saucepan over medium heat, bring stock to a boil.
Stir in vinegar, sugar, cayenne, and ginger.
Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes.
Turn off heat, stir in radishes, spinach, and green onions.
Cover and let stand 2-3 minutes before serving.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 3; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Radish Council

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.