Pumpkin soup & salad // food rescue
Grandma Sita, DISIE and FoodSharing Copenhagen start taking a bite out of food waste at workplace with a Community Lunch twice a week 🌱 Plant-based menu consist of soup and salad, designed by Grandma Sita, depending on weekly food rescue by FoodSharing Copenhagen ♻️ Check the recipes bellow ⬇️
🍵 PUMPKIN SOUP // GRANDMA SITA
- INGREDIENTS: Plant-based recipe💚
VEGETABLES
4 pumpkin (approx. 500g)
2 potatoes (small size)
1 onion (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 teaspoon of chili powder
1 teaspoon of ground coriander
1 teaspoon of turmeric
SEASON
1 tablespoon of salt
1 teaspoon of freshly ground black pepper
SERVE (optional)
Pinch of chili flakes
Pinch of flaky sea salt
1 teaspoon of toasted white sesame seeds
- METHOD
1. Wash the vegetables well. Peel carrots and potatoes. Cut everything into big pieces. Chop the onion, garlic and ginger.
2. Heat veggie oil in the pot. Sauté onion and garlic until transparent.
3. Add pieces of carrots, potatoes, apple and ginger. Stir 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 pinch of chili flakes, flaky sea salt and a teaspoon of toasted white sesame seeds (optional).
🥗 SALAD // GRANDMA SITA
- INGREDIENTS: Plant-based recipe💚
VEGETABLES
Half cauliflower (small size), chopped into cubes
Yellow bell pepper, chopped into cubes
A bunch of kale, thick chopped
Cucumber, 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 sunflower seeds
- METHOD
1. In a large bowl, toss together all veggies chopped.
2. Serve the salad in 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 sunflower seeds.
- 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 UN’s 17 SDGs.
- FoodSharing Copenhagen, a civic & social organization, that raises awareness of the food waste and organizes food redistribution.