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.
28K 1 4
Last modified on: June 24th 2020
Keywords for this recipe:
400 g turnip (or other vegetable) tops
2 
1 
50 g 
1 litre 500 ml 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 20 min. | 53 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 693 Kcal or 2,901 Kj | 9 gr | 72 gr | 42 gr |
| 35 % | 4 % | 7 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 29 Kcal or 121 Kj | < 1 gr | 3 gr | 2 gr |
| 1 % | <1 % | <1 % | <1 % |
How much will it cost?
- For 2 litres : 0.82 €
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: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Chorba, Gingerbread, Pistachio powder or paste, Chicken pie, ... All |
 | Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Tenderloin steak with beetroot tops and mushrooms, Turnip top soup, Gratin of beet tops and potatoes, Polenta with beetroot tops, The strange gratin, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Little chocolate and hazelnut fondants, Béarnaise sauce, Diplomat cream, Puff or flaky pastry (pâte feuilletée), ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Boulangère potatoes, Smoky potato and potimarron gratin, Mushroom velouté, Avengers' potatoes, ... All |
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.257K3.9 46 min. February 21th 2011
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...298K3.8 21 min. February 21th 2011
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...834K 44.7 51 min. August 3rd 2013
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).361K4 1 hour 49 min. January 5th 2020
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.301K4.3 2 hours 36 min. December 31th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your 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.