Quick, easy and delicious.
Ingredients for 4 portions
- Courgettes (cut into thin slices) 300 g
- Parmesan (finely grated) 100 g
- Clove of Garlic (finely chopped) 1
- Fresh or frozen peas 500 g
- Onion (finely chopped) 1/2
- Vegetable stock 1 L
- Olive oil 1 and 1/2 tbsp
- Fresh basil 25 g
Preparation
Heat the olive oil in a pan on a low heat, add the onions and garlic, then cook for 2 mins.
Add the peas and courgettes to the pan and cook for 15 mins.
Pour over the vegetable stock, add a little salt and pepper, then cook for a further 10 mins.
Add in the basil and cheese – then blend everything in a blender until it’s smooth.
Before serving, garnish the dish with some peas, a few slices of raw courgettes, olive oil and grated Parmesan.
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.