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Local food

Light vegetable soup, rye bread
croutons and parsley 0,33
Emissions
(g per kg food)
Cooking the soup is only used vegetables. Dairy products has been
replaced with water. I left the cheese creme completely out of the
recipe.The soup was flavored with parsley. I added croutons to the Equivalent
soup to get the texture. to 1,42 km
by car
Different vegetables were used as main raw materials for cooking.
They have a small carbon footprint. Good food also comes from only
using plant products. The original recipe has cheese crème. With
small changes the carbon footprint is smaller.

Ingredients for 4:
Preparation

15g Oil
100g Onion 1. Wash, peel and chop vegetables.
200g Potatoes
200g Cauliflower 2. Heat the oil in the saucepan, add the salt, pepper and half of the parsley, rotate the
100g Parsnip vegetable pieces for a few minutes in oil.
100g Celeriac
6,5dl Water 3. Add water and vegetable broth powder and cook the vegetables well-done.
50g Vegetable broth powder
50g Freh parshley 4. Sauce with a mixer. If necessary, add more water if the soup remains too thick.
150g Rye bread
Salt, pepper 5. Check the taste.
6. Cut the rye bread into small cubes, fry in the pan.

7. Raise the soup on the plate, add the croutons and chopped parsley as a decoration.

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