A super simple, very green soup.

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  • 9 Sep

    Recipe: Super green soup

    This nutrient-packed dish will not only leave you feeling healthy and nourished but can also help to reduce your carbon footprint.

    Buying local produce and using up foods that might otherwise be thrown away, like stale bread, is what Cool Food is all about!

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    • 1 large white onion, finely diced
    • 2 celery stalks, finely diced
    • 3 small new potatoes, peeled 1cm dice
    • 3 garlic cloves, finely sliced
    • 1 courgette, 2cm dice
    • 1 leek, finely sliced
    • 1 bunch cavolo nero, stalks removed and roughly chopped
    • 100g fresh peas


    • 75g pearl barley
    • 2 tbsp. rolled oats
    • 2 tbsp. celery leaf, roughly chopped
    • 5 litres veg stock
    • 2 slices of stale bread
    • 1 garlic clove, minced
    • Rapeseed oil
    • Salt and pepper
    1. Pre heat your oven to 180◦C.
    2. Cut the bread into bite-sized pieces and place into a mixing bowl, along with the garlic, 2 tbsp. rapeseed oil, the mixed dried herbs and a little salt and pepper. Place into a roasting tray and place into the oven, until golden and crispy (roughly 20 minutes).
    3. Heat 1 tbsp. of rapeseed oil in a large saucepan on a medium heat. Add the onion, celery, potato and garlic. Sweat down for 8-10 minutes, until the onion is translucent.
    4. Now add the celery leaf, courgette, kale and stock. Bring to the boil and then reduce to a simmer. Add the pearl barley and oats and cook for a further 12 minutes. Check that the barley and potatoes are fully cooked before taking off of the heat.
    5. Leave the soup for 5 minutes to slightly cool, before tasting and seasoning with salt and pepper. Serve the soup topped with the garlic and herb croutons.