Environmentally-Friendly Green Goodness Soup


Jaime Rose Chambers


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) 


Toasted pepitas 


  1. 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 

  1. Add the potato, broccoli, zucchini and garlic and continue to stir for another 5 minutes 

  1. 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 

  1. Add the peas and the spinach and cook for a further 2 minutes. Turn off the heat and add the mint. 

  1. 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. 

  1. Serve topped with toasted pepitas and fresh parsley.Page Break 

Recipe notes: 

  • Ingredients are local, in season or frozen, minimally processed 

Foods considered the most environmentally-friendly/ sustainable: 

  • Lentils 

  • Garden peas 

  • Tomatoes 

  • Dry pulses 

  • Broccoli 

  • Nuts 

  • Potatoes 

  • Oranges 

  • Pears 

  • Mussels 






Jaime Rose Chambers

Please note: Jaime's blog is general advice only. For further information on this topic, please consult your healthcare professional.


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