A highly sustainable winter soup. The sweetness of the onions balances the more bitter flavour of the kale.
Ingredients for 4 portions
- Onions 300 g
- Stale crusty bread 250 g
- Lacinato kale 300 g
- Extra virgin olive oil 2 tbsp (20 g)
- Salt and pepper to taste
- Water 0,5 L
Preparation
Finely chop the onions and sauté with the extra virgin olive oil.
Wash and de-rib the lacinato kale leaves. Add them to the onions along with half litre of water. Season with salt and pepper and simmer.
Add the stale bread cut into small cubes.
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.