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Chilled Creamy Daikon and Potato Soup
Chilled Creamy Daikon and Potato Soup Enlarge Image


  • 1 lb long daikon, peeled and sliced (1/2-inch thick rounds)
  • 3/4 lb russet potatoes, peeled and cut (1/4-inch slices)
  • 3 cups chicken stock
  • 1/2 cup whipping or heavy cream
  • 1 tsp salt, or to taste
  • 1/8 tsp white pepper, or to taste


  1. Place sliced daikon and potatoes in a large sauce pan. Add stock and bring to a boil. Reduce heat, cover, and simmer until daikon is tender, about 20 minutes.
  2. Remove from heat and place in a food processor. Puree till smooth. Pour into a stainless steel bowl and chill.
  3. Add the cream, mix well and season with salt and pepper.
  4. Serve chilled.


  • Vegetable stock may substitute for chicken stock.
  • For a lower fat version, use skim milk in place of the whipping or heavy cream.
  • Black pepper may substitute for white pepper.

Recipe makes : 4 servings
Serving size : 1 cup (8 oz)
Calories (kcal): 140
Protein (g): 4
Carbohydrate (g): 12
Total Dietary Fiber (g): 2
Total Fat (g): 8
Saturated Fat (g): 5
Monounsaturated Fat (g): 2
Polyunsaturated Fat (g): 0
Cholesterol (mg): 28
Vitamin A (RE): 85
Vitamin E (alpha-TE): 0
Vitamin C (mg): 12
Thiamin (mg): 0
Riboflavin (mg): 0
Niacin (mg): 2
Folate (mcg): 17
Vitamin B-6 (mg): 0
Vitamin B-12 (mcg): 0
Calcium (mg): 32
Iron (mg): 1
Magnesium (mg): 17
Phosphorus (mg): 82
Zinc (mg): 0
Potassium (mg): 436
Sodium (mg): 807

Source: Healthy Living Hawai‘i Recipes; a collaborative project of Department of Health, State of Hawaii and University of Hawai‘i, College of Tropical Agriculture and Human Resource