Cream of vegetable soup

Cream of vegetable soup

Preparation time:

Less than 30 Minuti

Nutritional information:

182kcal / per serving



First course


Seasonal dish:



Enviromental Impact:

Very low (0.121kg CO2 eq) i

This versatile recipe can be made hot during autumn and winter, and cold in the summer.

Ingredients for 4 portions

  • Carrots 200 g
  • Courgettes 200 g
  • Half an onion
  • Boiled or tinned cannellini beans 160 g
  • Vegetable broth 2 l
  • Potatoes 400 g
  • Extra virgin olive oil 2 tbsp (20 g)
  • Salt to taste



Julienne and fry the onions in a little extra virgin olive oil until golden.


Add the potatoes, cut into chunks, and fry for a few minutes until starch is released.


Add the rest of the vegetables, cut up into chunks, together with the broth.


Cook until the vegetables are cooked and then blend with a hand blender and season.

Enviromental Impact

Very low


Per serving:

0.121kg CO2 equivalent i

Carbon footprint

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.