Ingredients
1 onion, peeled and roughly chopped
1 leek, white part only, halved and washed and roughly chopped
1 medium potato, washed, roughly chopped
2 heads of broccoli & stalk, roughly chopped
2 medium zucchinis, roughly chopped
1 clove of garlic, roughly chopped
1.5L vegetable stock
1 can butter beans, drained and rinsed (you can use dry, soaked beans if you’d prefer)
1 cup frozen peas
1 cup kale/ silverbeet/ baby spinach leaves, roughly chopped
2 tbsp mint, finely chopped
Sea salt
Freshly ground pepper
Extra virgin olive oil
To serve (optional)
Parsley
Toasted pepitas
Method
Heat a large pot to medium to high heat and add 2 tbsp of oil. Then add the onion and leek and generously season with salt and pepper and cook, stirring regularly for 5-10 minutes or until soft
Add the potato, broccoli, zucchini and garlic and continue to stir for another 5 minutes
Add the vegetable stock as well as the butter beans and bring to a simmer. Allow to cook for 10 minutes or until the potato is soft when you crush it with a fork
Add the peas and the spinach and cook for a further 2 minutes. Turn off the heat and add the mint.
Place the soup into a food processor (you may need to do this in two or three batches and remember to take off the feeder cap to allow the steam to release!!) or use a stick blender and process until smooth.
Serve topped with toasted pepitas and fresh parsley.Page Break
Recipe notes:
Foods considered the most environmentally-friendly/ sustainable:
Lentils
Garden peas
Tomatoes
Dry pulses
Broccoli
Nuts
Potatoes
Oranges
Pears
Mussels
References:
https://www.onegreenplanet.org/animalsandnature/top-10-eco-friendly-foods/
https://www.theguardian.com/lifeandstyle/2021/jun/29/eat-this-to-save-the-world-the-most-sustainable-foods-from-seaweed-to-venison
https://nutritionstripped.com/sustainable-food/
https://www.cookinglight.com/news/healthiest-best-diet-future-50-foods