Kale and onion soup with bread
A delicious, simple,and nutritious recipe.
A highly sustainable winter soup. The sweetness of the onions balances the more bitter flavour of the kale.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Onions 300 g
- Stale crusty bread 250 g
- Lacinato kale 300 g
- 2 tbsp of extra virgin olive oil (20 g)
- Salt and pepper to taste
- Water 1/2 l
Nutritional information
Per serving: 257 Kcal
Environmental Impact
Per serving:
102 grams CO2 equivalence - carbon footprint
169 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
Finely chop the onions and sauté with the extra virgin olive oil.
Wash and de-rib the lacinato kale leaves. Add them to the onions along with half litre of water. Season with salt and pepper and simmer.
Add the stale bread cut into small cubes.
The Chef’s Advice
For an Asian cuisine style soup, add 120 g of udon noodle instead of the bread, 1 cm of kombu algae, 1 teaspoon miso, 1 teaspoon soy sauce, and a few leaves of coriander instead of kale.
Nutritional Advice
Like all members of the Brassica family, kale is especially rich in calcium, anti-oxidants, vitamins and mineral.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Eating a variety of vegetables is essential for a healthy and sustainable diet. Try to eat one or two types of vegetables at every meal.
