Making Green Soup with The Clangers

We’re pretty sure that the Clangers will stay forever young but did you know that 2019 marks their official 50th birthday? To celebrate they’ve got all kinds of fun lined up for the year and Modern Family Food is getting in on the action. First up, and because January is National Soup Month, our good friends at BBC Good Food have made them a beautiful green soup full of goodness for both tiny Clangers and tiny humans… and inspired by the Soup Dragon himself. We got the kids involved with snipping up the spring onions (little kitchen scissors are a good way for small hands to do this) and blending the soup. It’s a really easy recipe which takes just 10 minutes to prep and uses thrifty ingredients like stock cubes, garlic, potatoes and frozen peas that we all tend to have to hand. Grab a tub of yoghurt and some fresh herbs on the way home from school and you’ve got a simple, nutritious and warming bowl of soup, ready with next-to-no fuss. And if you like the look of the souper-douper Clangers mechandise used in our shoot, you can browse the full collection at their online shop. Thanks for the recipe inspiration, Soup Dragon, and many happy returns.


1 bunch spring onions, chopped
1 large potato, peeled and chopped
1 garlic clove, crushed
1 litre vegetable stock
250g frozen peas
100g fresh spinach
300ml natural yoghurt
few mint or basil leaves, cress or a mixture, to serve


1. Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.

2. Reduce the heat and simmer for 15 minutes with a lid on or until the potato is soft enough to mash with the back of a spoon.

3. Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.

4. Stir the spinach and yoghurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it’s very smooth. Season to taste with black pepper.

5. Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

This is a commissioned post for the Clangers