Souper Green Soup
Power soup.
Recipe created by Artizan.
Serves four
- 1 head broccoli, including stalk
- 1/2 leek
- 1/2 bunch celery
- 1 white onion
- 100 g kale
- 100 g chickpeas
- 1,250 ml low sodium vegetable stock
- 1/2 lemon
Nutritional information
Per serving: 84 Kcal
Environmental Impact
Per serving:
90 grams CO2 equivalence - carbon footprint
164 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 slice the onion, leek and celery and sweat in a little oil until soft and translucent.
Add the chickpeas and vegetable stock and bring to a gentle simmer.
Shred all the broccoli including the stalks and add to the stock for a further 10 minutes.
Remove the kale from the stems and add to the soup for the final 5 minutes of cooking.
Blend until smooth and finish with a squeeze of lemon.
The Chef’s Advice
Top with roasted chickpeas before serving.
Nutritional Advice
Soups are an excellent way of making sure you get your five-a-day.
Environmental Advice
Reduce your consumption of meat, especially red and processed meat.
Pulses, such as chickpeas, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.
