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Employees at Copthorne Hotel Slough-Windsor joined Chef Kapil Sahil to discover how sustainable cooking can be easy, tasty, efficient, and waste-free.

Copthorne
Slough-Windsor
Highlights
Sustainable
Cooking

With recipe for a healthy and delicious Vegetable Soup!

Copthorne Hotel Slough-Windsor recently conducted a Low Carbon Cooking Workshop, led by Chef Kapil Sahil, for 10 employee participants to demonstrate how sustainable cooking can be simple, efficient and not wasteful.

In just 15 minutes, Chef Kapil prepared a nourishing vegetable soup using nearly 10 locally sourced ingredients, illustrating how thoughtful choices can reduce carbon footprint while supporting local producers.

He highlighted the benefits of vegetable-based, root-to-stem cooking, which reduces emissions by minimising food waste and maximising ingredient use. By incorporating “ugly” produce, such as discoloured or scarred vegetables, as well as typically discarded parts like peels and stems, this approach not only supports zero-waste cooking but also enhances flavour and texture.



Chef Kapil shows how the use of “ugly” vegetables can still result in a delicious and healthy meal.

Chef Kapil also shared practical “smart kitchen” techniques, including one-pot cooking and batch preparation, to improve energy efficiency and encourage more sustainable everyday habits.

Chef Kapil joined Copthorne Hotel Slough-Windsor in 2023 as a Sous Chef and was later promoted to Chef de Cuisine. Since the introduction of this initiative, he has played a key role in leading workshops that champion waste reduction, local sourcing, and energy-efficient cooking practices.

Sharing exclusively with Hi Life readers, here is Chef Kapil’s recipe for his Zero Waste Vegetable Soup!  

Ingredients (flexible, based on what you have)

  • Vegetable scraps (washed): onion skins, carrot peels, celery ends, leek tops, herb stems
  • Whole vegetables: carrots, potatoes, zucchini, cabbage, or any seasonal vegetables
  • Garlic (including skins if clean)
  • Fresh herbs or leftover stems (parsley, coriander, thyme)
  • Olive oil or butter
  • Salt and pepper
  • Beans, lentils, or leftover cooked grains (optional)

Step 1: Make a Zero-Waste Stock

  • Collect and wash all vegetable scraps.
  • Add them to a large pot with water.
  • Simmer for 30–45 minutes.
  • Strain and keep the liquid—this is your homemade stock.

Step 2: Build the Soup

  • In the same pot, heat a little oil or butter.
  • Add chopped vegetables (use edible skins where possible).
  • Sauté for 5–10 minutes to build flavour.

Step 3: Simmer

  • Pour in the homemade stock.
  • Add herbs, salt, and pepper.
  • Simmer for 20–30 minutes until vegetables are tender.

Step 4: Blend (Optional but recommended)

  • Once the vegetables are boiled and tender, blend the soup using a hand blender or standard blender until smooth.
  • This helps utilise all parts of the vegetables, improves texture, and reduces any visible waste.

Step 5: Finish & Serve

  • Add leftover beans, lentils, or grains if available (before or after blending depending on texture preference).
  • Adjust seasoning and serve hot.

Zero-Waste Tips:

  • Use broccoli stems, cauliflower leaves, and herb stalks—they’re all edible.
  • Blending is a great way to incorporate parts that may otherwise be discarded.
  • Freeze extra portions to avoid waste.


 

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