A light, easy recipe with nutritious herbs, ideal for summer.
Ingredients for 4 portions
- Potatoes 400 g
- Courgette 400 g
- Leeks 80 g
- Fresh basil 10 g
- Fresh parsley 10 g
- Vegetable broth (or water) 1.8 ml
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
- Eggs (optional) 2
Preparation
Wash the courgette well, cut off the ends and dice.
Peel and dice the potatoes.
Fry the leeks in a casserole dish on a low heat for 5 minutes in oil.
Add 1.8 litres of vegetable broth, salt and pepper, courgette and potatoes to the leeks.
Cook for around 30 minutes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.