Zero Waste Pottage

INGREDIENTS

700g zero-waste veg scraps
3 onions
3 garlic cloves
800ml vegetable stock
3 bay leaves
2-3 sprigs of woody herbs
(Rosemary, Thyme or Sage)
1 large jar or 2 cans of Legumes
(Beans, Lentils or Split Peas)
200g Starchy Grains
(Oat Groats, Buckwheat, Spelt, Pearl Barley)
4 tbsp olive oil
Salt & Pepper

*Instead of using pre-cooked legumes, you could use 200g dried (see notes in Method section).



METHOD

1.Remove the chopped veg scraps from the freezer & leave to defrost.

2. Finely slice the onions. Place a large saucepan or stock pot on
medium heat. Add the olive oil & give it a swirl to coat the base of the
pan. Add the onion & fry gently, stirring occasionally, until softened &

caramelised. You want the bottom of the pan to develop a golden-brown
crust (without burning!), as it adds a rich flavour-base to the soup.
Tip - if you find the bottom of the pan is starting to catch & burn, you can
de-glaze it by adding a little of the veg stock (or some white wine).

3. Mince the garlic. Add to the onions & cook for 1 minute.

4. Add the chopped veg scraps. Sauté with the fried onions for
5 minutes, until starting to soften.

5. Add the vegetable stock, bay, herb sprigs & starchy grains.
Pop on the lid & simmer on low until the grains are cooked & tender.

6. Add the cooked legumes. If jarred, add everything, including the
stock/bean juice as it adds flavour & glossiness. If using canned, drain
& rinse before adding. Simmer for 5 mins.

7. Remove bay leaf & herb stalks. Pour 1/4 of the soup into a blender &
blitz until smooth. Add the blended liquid to the saucepan & stir
through. Season to taste with salt & pepper. Serve whist hot.

Tip - if you don't have a blender, use a potato masher directly in the pan.

If using dried legumes, soak in accordance with packet instructions,
then add to the pottage at point 5. above.
Adjust cooking times to suit; beans will take longer than peas & lentils!



@Greenhouse.Plant.Based.Dining