Cream of vegetable soup
A creamy and
highly sustainable soup.
This versatile recipe can be made hot during autumn and winter, and cold in the summer.
A Chef Roberto Bassi recipe for SU-EATABLE LIFE.
Serves four
- Carrots 200 g
- Courgettes 200 g
- Half an onion
- Boiled or tinned cannellini beans 160 g
- Vegetable broth 2 l
- Potatoes 400 g
- 2 tbsp extra virgin olive oil (20 g)
- Salt to taste
Nutritional information
Per serving: 182 Kcal
Environmental Impact
Per serving:
121 grams CO2 equivalence - carbon footprint
360 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
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.
The Chef’s Advice
Serve with toasted bread or a tablespoon of fresh cheese, such as Stracchino or Robiola. Any leftovers will freeze well.
Nutritional Advice
Get creative by adding or substituting any local, seasonal vegetables you like.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
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.
