Vegetable soup

Name: Vegetable soup
Total time: 45 min
Yield: 6 portions
Ingredients: 1 medium onions; 3 medium carrots; 2 medium potato; 1 medium leek; 100 g celery; 100 g frozen peas; 400 g canned tomatoes; 2 cubes vegetable stock cube; 1500 ml tap water; 2 Tbsp olive oil; 1 Tsp thyme

A chunky soup of mixed vegetables in stock.

45 minto make
6portions
Easyto cook
Vegandiet

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A very low footprint

0.25 kg CO₂e a portion, or 0.49 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A high nutrition rating

169 kcal and 4.1 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 6 portions

1 medium onions
3 medium carrots
2 medium potato
1 medium leek
100 g celery
100 g frozen peas
400 g canned tomatoes
2 cubes vegetable stock cube
1,500 ml tap water
2 Tbsp olive oil
1 Tsp thyme

Method

Soften the chopped onion, leek and celery in the oil.
Add the diced carrots and potatoes, the tomatoes, water, stock cubes and thyme, and simmer for 25 minutes.
Add the peas for the last 5 minutes.

Nutrition

	A portion (513 g)	100 g
Energy	169 kcal	33 kcal
Protein	4.1 g	0.8 g
Carbohydrate	28.2 g	5.5 g
of which sugars	8.2 g	1.6 g
Fat	5.1 g	1 g
of which saturates	1 g	0.2 g
Fibre	5.6 g	1.1 g
Salt	1.4 g	0.3 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	0.25 kg	0.49 kg
Nutrient pollution (N eq)	1.23 g	2.4 g
Land use for a year	0.15 m²	0.3 m²
Water use	559 l	1,089 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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