Packed full of veg and local native herbs, this comforting soup gives you a big whack of green in a creamy, zesty, aromatic bowl of warmth. Not only great for flavor, but the Native Peppermint Gum also works wonders for digestion, and the Native Pepper Berry Leaf is full of vitamin E, zinc, and magnesium; not to mention the obvious added bonus of eating Australian and supporting our local producers.
Native herbs have such wonderful, unique flavors however just aren’t as well known as they should be. That’s why we’re aiming to shed a spotlight on what our rich, vibrant homeland has to offer with our latest release of recipes.
Spices used in this recipe
Australian Native Pepper Berry Leaf
Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.$4.99
Australian Native Peppermint Gum
Australian Native Peppermint gum grows in the woodlands and forests of South Eastern Australia and has peppermint flavoured leaves which are glossy grey to grey-brown. The essential oils in the leaves smell like Peppermint and Eucalyptus gum and taste slightly minty. Use in sweet and savoury dishes for an aromatic minty kick.$4.99
Heat oil in a large saucepan over medium heat. Add onion, garlic and celery.
Cook for 5 – 8 minutes, stirring occasionally until onion is soft.
Add stock and bring to the boil.
Add Native Peppermint Gum and Native Pepper berry Leaf.
Add potatoes, stock and return to the boil then simmer till potatoes are soft
Add peas, cover pot, and return to the boil. Cook for 3 minutes or until peas are tender but still bright green.
Remove from heat and Set aside to cool slightly before blending.
Using a large blender or hand-held blender, blend soup until smooth. Return soup to saucepan over low-medium heat and cook, stirring for 5 minutes or until heated through. Season with salt and pepper.
drizzle with olive oil
and garnish with fresh mint and or bacon chips