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.
0.121kg CO2 equivalent i
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.