Spelt and spinach soup

Serves four

• Spinach 200 g
• Potatoes 160 g
• Spelt 160 g
• Tomatoes 120 g
• Onion 20 g
• Vegetable broth 1.5 litres
• 2 tbsp of extra virgin olive oil (20 g)
• Salt to taste

Nutritional information
Per serving: 239 Kcal

Environmental Impact

Per serving: 
83 grams CO₂ equivalence - carbon footprint
176 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 spinach and boil it in salted water until cooked (about 10 minutes). Squeeze out the water and finely chop.

In a large pan sauté, the onion in oil and add the washed, peeled and finely diced potatoes.

Add the spinach and sauté.

Cover the mixture with chopped tomatoes and vegetable broth.

Meanwhile, cook the spelt in lightly salted water. 

Once the spelt is cooked, add it to the pan with the spinach and tomato.

The Chef’s Advice

The dish is lovely with toasted bread. Option to add a sprinkling with nutmeg, freshly ground pepper and a drizzle of oil when serving. 

Nutritional Advice

Soups are an excellent way of making sure you get your five-a-day.

Environmental Advice

Favour fresh and minimally processed food in your diet.

Fresh and in season vegetables should ideally be used, as tinning requires more energy and raw materials in the manufacturing process.