Autumn/winter stoup from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 52) by Hugh Fearnley-Whittingstall

  • potatoes
  • vegetable stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    This recipe appears in the book as a variation of "Summer 'salad' stoup with peas and barley." Can substitute tinned beans for peas, and cabbage or other winter greens for kale.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Summer 'salad' stoup with peas and barley." Can substitute tinned beans for peas, and cabbage or other winter greens for kale.

  • eeeve on October 10, 2024

    Great soup - didn't have pearl barley in, so left that out. Otherwise used white cabbage in place of the kale and half frozen peas / frozen green beans. Might add an extra can of (white) beans to the leftovers.

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