The Perfect Summer Soup

Serves four

• 300 g Courgettes (cut into thin slices)
  
• 100 g Parmesan (finely grated)
• 1 Garlic clove (finely chopped)
• 500 g Fresh or frozen peas
• 1/2 Onion (finely chopped)
• 1 litre Vegetable stock
• 1 1/2 tbsp Olive oil
• 25 g Fresh basil

Nutritional information
Per serving: 230 Kcal

Environmental Impact

Per serving: 
366 grams CO₂ equivalence - carbon footprint
295 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

Heat the olive oil in a pan on a low heat, add the onions and garlic, then cook for 2 mins.

Add the peas and courgettes to the pan and cook for 15  mins.

Pour over the vegetable stock, add a little salt and pepper, then cook for a further 10 mins.

Add in the basil and cheese - then blend everything in a blender until it's smooth.

The Chef’s Advice

Garnish with a few peas, sliced raw courgettes, olive oil and grated Parmesan before serving.

Nutritional Advice

Fresh herbs like basil help to flavour a dish, reducing the need for salt.

Environmental Advice

Moderate the quantity of dairy products

On average, animal-sourced products have a greater environmental impact than plant-based foods. Parmesan has a much higher environmental impact than the vegetables used in this recipe. To eat healthy and sustainably, limit the amount of cheese, using what you need to flavour the dish without overdoing it.