The Soup Mix from Mt Zero Olives is a true showcase of the Wimmera’s best biodynamic produce. Bursting with flavor and texture, this mix combines French-style green lentils, pearl barley, and farro, perfectly complemented by split red lentils and split yellow peas, which work their magic as natural thickeners to bind all the rich flavors together.
No soaking required—just rinse, cook, and let this nutritious blend elevate your soups, stews, and casseroles. Packed with protein, dietary fiber, and wholesome carbohydrates, it’s as good for you as it is for the planet.
What really sets this mix apart is its eco-conscious packaging. The fully home-compostable pouches help reduce waste, and the new compostable snap-seal ensures easy, mess-free pantry storage after opening.
Rediscover sustainability and flavor in every bite with the Mt Zero Soup Mix, now available at My Local Collective. 🌿
Recipes
Beef Cheek, Vegetable & Winter Grains Stew
Ingredients
Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
2-3 beef cheeks (or beef chuck, if you can't find any)
4-5 large carrots, chopped into 1 inch sections
¾ cup Mount Zero Biodynamic Soup Mix
2 large onions, chopped
4 cloves of garlic, crushed and finely diced
1 tsp ground cumin
1L organic bone broth
1 cup boiling water
3 tbsp organic tomato paste
2 tsp mild paprika
Mount Zero Pink Lake Salt, to taste
3-4 tbsp organic coconut sugar, to taste
1-2 tsp freshly ground black pepper, to taste
Directions
Brown the beef cheeks whole with some Mount Zero Extra Virgin Olive Oil, then cut into quarters and set aside.
In a large pot, sauté the garlic, onion and olive oil until lightly golden; adding in the ground cumin, paprika and tomato paste, stirring for a few minutes until fragrant.
Gently stir in the bone broth, water, salt, coconut sugar and pepper. Bring to a boil and reduce to a simmer for about 15 minutes.
While the stock simmers, add the Mount Zero Biodynamic Soup Mix into a slow cooker or a large pot, then lay the beef cheeks on top.
Gently pour the stock mixture over the beef.
Cook slowly for about three hours, check that the meat is tender and add in the carrots and continue simmering until the carrots are cooked.
Season and adjust taste if needed.
Serve with a drizzle of Mount Zero Extra Virgin Olive Oil, ground black pepper and garnish with fresh green herbs.
A delicious, rich and hearty winter recipe from creative cook, Karen Chau of Heal'r.
Find the original recipe here
Meet The Supplier:
Mount Zero Olives
The Mount Zero story began in 1946, when farmer and entrepreneur, Jacob Friedman, recognized the Wimmera/Grampians region as prime olive-growing country and began planting some of the first commercial olive groves in Australia
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