Carrot apple soup & salad // food rescue

🍵 CARROT APPLE SOUP  

• INGREDIENTS: 

VEGETABLES
4 carrots (approx. 500g) 
1 apple (medium size)
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 teaspoons of turmeric
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
SEASON 
1 tablespoon of salt 
1 teaspoon of freshly ground black pepper 
SERVE (optional)
Pinch of freshly ground black
Pinch of flaky sea salt

• 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, apples 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) add a pinch of freshly ground black and flaky sea salt (optional).

🥗 SALAD 

• INGREDIENTS: 

VEGETABLES
Frisée salad, thinly sliced
Red bell pepper, chopped into cubes
Tomatoes, chopped into cubes
Cucumber, sliced 
FRUIT
A bunch of  grapes, cut in half
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 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).