A delightfully bright and fresh soup that fits a variety of occasions. If you're rushed for time switch out the dry kidney beans for 2 cans.
When To Eat
We recommend eating this dish from September through to April.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Red Kidney Beans||100 g (pre-soaked and cooked)||0.043|
|Vegetable Stock||1 Litre||0.583|
|Olive Oil||2 Tablespoons||0.141|
|Bay Leaf||1 Leaf||0.004|
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.69 KG CO2e per person.
- That's equivalent to the emissions produced driving 22.13 KM in a modern car.
- Peel and chop the potato into 1 cm cubes. Finely dice the onion and garlic, heat the olive oil in a deep pan over a medium heat, and add both. Fry for 2 - 3 minutes or until the onion is see-through. Add the chopped potato, stock and bay leaf. Cover and simmer for 10 - 15 minutes until the potato is soft.
- Roughly chop the kale and mint. Once the potato is cooked, add the kale and mint to the pan, reserving a little of the mint for garnish. Cook for a further 1 - 2 minutes until the kale has just wilted.
- Remove the about a third of the soup and transfer to a blender. Whiz the mixture until smooth and then add back into the pan, along with the cooked kidney beans. Simmer for a further 5 minutes.
- Heap the rest of the mint over the soup and serve immediately.