Creamy Autumn soup
Preparation time: Between 30 and 60 Minuti
Nutritional information: 254 kcal / per serving
Course: First course
Seasonal dish: Autumn
Enviromental Impact: Very low (0.096kg CO2 eq)
Pulses are among the most sustainable sources of protein and are ideal for tasty, light meals whose environmental impact is especially low.
Ingredients for 4 portions
- Mixed dried pulses 200 g* - e.g. chickpeas, lentils, beans
- Potatoes 200 g
- Tomatoes 80 g
- Onion 1
- Garlic 1 or 2 cloves
- Extra virgin olive oil 2 tbsp
- Parsley to taste
- Salt and pepper to taste
- Water 750 ml
Preparation
You’ll need to start the day before for this dish, to get the pulses ready. Rinse in running water and leave to soak all night (unless you are using tinned pulses).
The next day, fry garlic and onion for a few minutes with a little oil until they are golden but not too dark or they will taste bitter.
Add the drained pulses, water and tomato.
Add pepper and cook for around 30 minutes.
Cut up the potatoes into small chunks, add to the pot and cook for a further 15 minutes.
Towards the end add salt and parsley. N.b. If you add salt at the beginning of the cooking process it may harden the pulse skins. Parsley should not be cooked for too long or it will lose its aroma.
With a hand blender blend the mixture into a smooth, lump-free cream.
Enviromental Impact
Very low
Details
Per serving:
0.096kg 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.