Super-green, super-thrifty soup
It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods.
I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.
I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.
39 K 4/5 (1 reviews)
55 min.
Easy
2 litres
7 IngredientsLast modified on: June 24th 2020
400 g turnip (or other vegetable) tops
2 
1 
50 g 
1 litre 500 ml 
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Rinse all the vegetable tops you have saved.
Here I am using radish tops, pea pods and the green part of a spring onion.
Here I am using radish tops, pea pods and the green part of a spring onion.
Stage 2 - 10 min.
Peel, rinse and slice 2 potatoes, but do not rinse again, as we'll make use of the starch on the slices as a natural thickener for the soup.
Stage 3 - 3 min.
Slice the white part of 1 spring onion (scallion).
Stage 4 - 3 min.
Melt 50 g butter in a large saucepan on high heat.
When frothing, add the white of the spring onion, salt, pepper and cook for 1 minute without colouring.
Add the radish and spring onion tops and cook for a further minute while stirring.
When frothing, add the white of the spring onion, salt, pepper and cook for 1 minute without colouring.
Add the radish and spring onion tops and cook for a further minute while stirring.
Stage 5 - 1 min.
Add the pea pods...
Stage 6 - 2 min.
...and cook for 1 or 2 minutes, stirring from time to time.
Stage 7 - 1 min.
Add 1 litre 500 ml water...
Stage 8 - 1 min.
...then the potatoes.
Stage 9 - 15 min.
Cook until the potatoes are tender.
Stage 10 - 2 min.
Give a good blast with a blender, then check the seasoning.
Stage 11 - 5 min.
Pass the soup through a sieve, as the pea pods tend to be a bit fibrous.
Stage 12
Your soup is ready.
Remarks
You can use almost any vegetable tops for this recipe. Here at home, depending on what's around, we'll use carrot tops, beetroot leaves, chard stalks...
In stage 8 you can add a stock cube for more flavour.
In stage 8 you can add a stock cube for more flavour.
Keeping: A few days in the fridge in a sealed bottle.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 70 RDI=7 % | 40 RDI=6 % | 700 RDI=40 % | 2,940 RDI: 40 % |
| Per 100 g | 0 | 3 RDI=0 % | 1 RDI=0 % | 30 RDI=1 % | 120 RDI: 1 % |
How much will it cost?
- For 2 litres : 0.85 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Confit of carrots with bacon, Ciabatta, Hazelnut and orange cake, Quick courgette soup with cheese, Choux pastry (pâte à choux), ... See them all 136
Turnip (or other vegetable) tops
Like these other recipes: Turnip top soup, The strange gratin, Carrot-top pesto, ... See them all 3
Butter
Like these other recipes: Manou's zucchinis garnished, Caramelized apple "moelleux" cake, Fish "à la Bordelaise", Potato purée , Pogne de Romans, ... See them all 472
Potatoes
Like these other recipes: Cauliflower "moelleux" in ramekins, Piedmont salad, Potato gratin, Boeuf (beef) bourguignon, Maroilles cheese quiche, ... See them all 83
Other recipes you may also like
Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.October 24th 2017294 K3.8 3 hours 25 min.
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.March 2nd 201495 K4 1 hour 35 min.
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.November 15th 2017162 K4.1 40 min.
Avocado, artichoke and chicken salad
This fairly simple recipe combines slices of avocado, spring onions, diced chicken and artichoke hearts in a good vinaigrette dressing.September 6th 202044 K 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016458 K4.4 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.