Courgette and basil soup

Serves four

• Potatoes 400 g
• Courgette 400 g
• Leeks 80 g
• Fresh basil 10 g
• Fresh parsley 10 g
• Vegetable broth (or water) 1.8 ml
• 2 tbsp extra virgin olive oil (20 g)
• Salt and pepper to taste
• 2 eggs (optional)

Nutritional information
Per serving: 181 Kcal

Environmental Impact

Per serving: 
194 grams CO₂ equivalence - carbon footprint
232 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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. 

Serve hot or lukewarm (as preferred) with a sprinkling of fresh chopped parsley and basil.

The Chef’s Advice

This soup is suitable for hot weather, too, and can be served with toasted bread croutons. You can also add two beaten eggs and 2 tbsp grated Parmesan cheese before serving. 

Nutritional Advice

Soups are an excellent way of making sure you get your five-a-day. To save time, make a large batch and freeze in convenient single portion sizes.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.