Celeriac soup & salad // food rescue
Grandma Sita, DISIE, and FoodSharing Copenhagen started taking a bite out of food waste at the workplace with a Community Lunch twice a week. Plant-based menu consists of soup and salad, designed by Grandma Sita, depending on weekly food rescue by FoodSharing Copenhagen. 🌱 ♻️
🍵 CELERIAC SOUP // GRANDMA SITA
- INGREDIENTS:
VEGETABLES
Half celeriac (approx. 500g)
2 potatoes (small size)
Half leek (medium size)
1 or 2 clove garlic
A small piece of ginger, chopped
2 slices of leftover bread (optional)
Veggie oil, to sauté
Water, to boil
SPICES
2 teaspoons of ground coriander
1 teaspoon of ground cumin
SEASON
1 tablespoon of salt
1 teaspoon of freshly ground black pepper
SERVE (optional)
A bunch of fresh coriander, chopped
Pinch of flaky sea salt
- METHOD
1. Wash the vegetables well. Peel celeriac and potatoes. Cut everything into big pieces. Chop the leek (white part), garlic and ginger.
2. Heat veggie oil in the pot. Sauté onion and garlic until transparent.
3. Add pieces of celeriac, potatoes and ginger. Stir for several minutes with the rest of the ingredients.
4. Add pieces of leftover bread and cover all with water. The water has to exceed a couple of fingers from the veggies.
5. Cook them for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from heat.
6. Mix everything with a blender until creamy texture. If the texture of the soup is too liquid, add more leftover bread. When is too thick, add some warm water.
7. Season with salt and black pepper and add the spices, mix everything again. Add more season or spices to get a tasty soup.
8. Serve the soup in a cup of coffee size (per unit) and a small bunch of fresh coriander chopped and flaky sea salt (optional).
🥗 SALAD // GRANDMA SITA
- INGREDIENTS:
VEGETABLES
Yellow bell pepper, chopped into cubes
Half Iceberg lettuce, thickly chopped
2 Fennels, thinly sliced
Cucumber, thickly chopped
A bunch of radish, thinly sliced
FRUIT
2 apples (small size), thinly sliced
DRESSING
A splash of extra-virgin olive oil
A splash of balsamic vinegar glaze (optional)
SEASON
A pinch of flaky sea salt
Freshly ground black pepper
SERVE
1 teaspoon of toasted white sesame seeds
- METHOD
1. In a large bowl, toss together all the veggies and fruit chopped.
2. Serve the salad on a salad plate or bamboo basket size (per unit) with a toast of leftover bread.
3. Pour dressing,
a splash of extra-virgin olive oil and balsamic vinegar glaze, over salad. Season salad with a pinch of flaky sea salt and freshly ground black pepper.
4. Sprinkle toasted sesame seeds (optional).
- DID YOU KNOW…
-
- DISIE – Danish Institute for Sustainable Innovation & Entrepreneurship, a home of Sustainable Entrepreneurs who through their businesses create both local and global impact and contribute to the achievement of the UN’s 17 SDGs.
- FoodSharing Copenhagen is a civic & social organization, that raises awareness of food waste and organizes food redistribution.