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"Eat your Greens” Soup with Sumac Radish Croutons

This recipe uses a diverse range of greens. Although chewing your greens is good for your heart health, we need to be practical! This soup is kid friendly and will make anyone that hates their greens reconsider.

Za’atar is a Middle Eastern spice blend that contains dried thyme as well as other dried spices. Some blends contain salt so be careful to taste the soup first before adjusting the seasoning.

Ready in less than 30 mins

Serves 4


1 large red onion diced

1 litre vegetable stock

1 medium courgette (zucchini) cut into 1cm cubes

6 garlic cloves cut into chunks

2 tsps. crushed chilli (omit if you don’t want the soup to be spicy)

3 tbsp. unsweetened plant yogurt

3 tsps. za’atar

400g sliced spring greens

1 tbsp. lemon or lime juice

10 small radishes sliced into thin rounds

150g frozen peas

2 tsps. sumac

Salt to taste


  1. Heat a large casserole dish and add the onions and stir

  2. Add small amounts of veg stock to prevent sticking and cook onions till soft

  3. Add the garlic and cook for a further minute

  4. Add the courgette and zaatar and cook the courgette until slightly tender approx. 3 mins ( adding veg stock to prevent sticking)

  5. Add the spring greens and mix thoroughly allowing them to wilt slightly (approx. a min)

  6. Add the rest of the veg stock and frozen peas, cover pan with a lid and cook for 5 mins

  7. Uncover the pan and add plant yoghurt and lime juice

  8. Allow the soup to cool for a few minutes before blending

  9. Meanwhile in a lined baking tray mix the radish slices with sumac and salt and space the slices evenly in the tray. If you are not oil free then adding a drizzle of olive oil will help the slices crisp up better.

  10. Cook the radish in the oven for 6 mins at 200C/392F turning halfway and ensuring the slices don’t burn.

  11. Add blended soup back to the dish and heat through for a few mins, approx. 3 to 5 mins.

  12. Add salt and chilli flakes to taste to the soup and serve with the radish croutons as a starter or with crusty wholemeal bread and houmous as a main meal.


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