Cream of vegetable soup

Cream of vegetable soup

Preparation time:

Less than 30 Minuti

Nutritional information:

182kcal / per serving

Course:

Appetizer,

First course

i

Seasonal dish:

Autumn,

Summer

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

Preparation

1.

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

2.

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

3.

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

4.

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

Enviromental Impact

Very low

Details

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.