Courgette and basil soup
Preparation time: Between 30 and 60 Minuti
Nutritional information: 181 kcal / per serving
Course: First course
Seasonal dish: Summer
Enviromental Impact: Very low (0.194kg CO2 eq)
A light, easy recipe with nutritious herbs, ideal for summer.
Ingredients for 4 portions
- Potatoes 400 g
- Courgette 400 g
- Leeks 80 g
- Fresh basil 10 g
- Fresh parsley 10 g
- Vegetable broth (or water) 1.8 ml
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
- Eggs (optional) 2
Preparation
Wash the courgette well, cut off the ends and dice.
Peel and dice the potatoes.
Fry the leeks in a casserole dish on a low heat for 5 minutes in oil.
Add 1.8 litres of vegetable broth, salt and pepper, courgette and potatoes to the leeks.
Cook for around 30 minutes.
Enviromental Impact
Very low
Details
Per serving:
0.194kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.