Well, wonder no more! Here at Butter Beans we love learning about (and sharing!) the different foods & recipes that fuel our communities. We linked up with Audubon Society’s Long Island Bird Conservation Manager Amanda Pachomski to discover her favorite healthy recipe to cook at home.
As a wildlife biologist, Amanda spends her days helping protect the Earth’s natural spaces and the many amazing creatures who live there. Ask any of the Butter Beans Food & Garden Summer Campers and they’ll tell you how important it is to care for our planet’s precious resources in order to grow and eat nourishing foods. A healthy planet means a healthy you and me!
We fell head over heals for this simple, vibrant soup and we know you will too. Its bright green color alone has us running for the kitchen. Happy cooking!
1 small yellow onion
1 large bunch celery
3 large potatoes
2-3 tsp turmeric
2 cubes vegetable bullion
1 quart water
salt & pepper
½ avocado, thinly sliced
coconut oil popcorn*
Directions: Chop onion, celery, and potatoes. Heat 1 tablespoon of olive oil in pot over medium heat. Sauté onion until softened. Add two cubes of veggie bullion. Add celery and potatoes. Sauté for additional 5-7 minutes. Add turmeric, salt, fresh black pepper, powdered garlic, and optional pinch of chili pepper. Mix well and sauté for 2-3 more minutes. Add enough water to cover veggies, bring to a boil, and cook until veggies are soft (~20 minutes). Transfer soup to food processor or use immersion blender to blend. Pour back into soup pot to hold warm. Serve soup. Top with avocado slices, coconut oil popcorn, and a sprinkling of turmeric for a decorative and delicious garnish.
*make-your-own popcorn with our recipe for stove top popcorn. Drizzle with coconut oil once popped and mix well. Voila!