Global Citizenship has been a key topic recently in Environmental Science where our Biology and Geography departments collaborate on teaching cross curricular. 

Mr Paul, Teacher of Geography shared: “We have been busy looking at home energy, food, waste and environmental surveys where pupils have been able to readily survey their home and the environment surrounding them.

“Pupils have provided ideas on how they could make their home more energy efficient. They have tracked their household waste and looked at ways of reducing it. Throughout their neighbourhoods they have recorded the biodiversity of their local areas, whilst on daily exercise.

“With a focus on food and waste, it has been interesting to see how the pupils have enjoyed the ‘Scrap Soup’ that we made. It may not look appetising to start with, however it is a great way to reduce food waste and provide a healthy, cost effective meal. Do try the recipe at home and don’t let the pictures put you off. My daughter liked it.”

 

Recipe

1. Over the course of a week collect your kitchen scraps, such as the peel of potato, sweet potato, carrot and turnip. Broccoli and cauliflower stalks. Ends of ginger and garlic. Collect them in a freezer bag. Mr Paul uses a silicone bag as it is reusable.
2. Defrost your scraps and soak them in water for 20 minutes to remove any dirt on the skins. Drain the water and put them in a large pot. You may want to add some fresh ingredients if you think the range of scraps is limited. Mr Paul added some parsnip, carrot, onion, garlic, lentils and stock.
3. Add enough water to just cover the vegetables, bring to the boil and allow to simmer for 30 minutes or until cooked through.
4. Blend the cooked soup and serve. Add salt and pepper to taste.

Bon appetit!