Creamy pea soup with pearl barley
Creaminess and taste with a low environmental impact.
This pureed soup perfectly combines a few simple ingredients. It is beautiful to look at and tastes delicious.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Pearl barley 180 g
- Peas (fresh or frozen) 500 g
- Potatoes 100 g
- Onion 50 g
- 4 tbsp extra virgin olive oil (40 g)
- Vegetable broth 1 l
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 302 Kcal
Environmental Impact
Per serving:
119 grams CO2 equivalence - carbon footprint
473 litres - water footprint
This recipe’s environmental sustainability level is: 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
Peel and dice the potato.
Lightly fry the sliced onion in extra virgin olive oil without browning it.
Add the potato and sauté.
Add the peas, cover with vegetable broth and cook for about 20 minutes.
Blend everything together and add salt and pepper to taste.
In the meantime, boil the barley in lightly salted boiling water.
Serve the creamy pea soup after adding the barley and a drizzle of raw oil.
The Chef’s Advice
If you wish, you can enrich the dish by adding a few toasted bread croutons or coarsely chopped walnuts.
Nutritional Advice
Consuming soups and creams is a smart way to increase your weekly intake of whole grains and legumes.
Environmental Advice
Favour fresh and minimally processed food in your diet.
Whenever possible, use fresh rather than processed or frozen ingredients to minimise impact on the environment.
