Mushroom leek soup & salad // food rescue

🍵 MUSHROOM LEEK SOUP // GRANDMA SITA 

• INGREDIENTS: Plant-based recipe💚

VEGETABLES
A bunch of fresh portabello mushroom caps (approx. 500g) 
2 medium leeks, white part 
2 potatoes (small 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
SEASON 
1 tablespoon of salt 
1 teaspoon of freshly ground black pepper
SPICES (optional)
2 teaspoon of ground nutmeg
1 teaspoon of  dried dill
SEASON  
SERVE (optional)
A bunch of flat-leaf parsley, roughly chopped
Pinch of flaky sea salt

• METHOD 

1. Clean portabello mushroom, remove the stem and gills, roughly chopped. Wash leeks well. Peel potatoes. Cut everything into big pieces. Chop portabello mushroom, leeks, garlic and ginger.
2. Heat veggie oil in the pot. Sauté leek and garlic until transparent.
3. Add pieces of portabello mushroom, potatoes 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, mix everything again. Add more season to get a tasty soup.    
8. Serve the soup in a cup of coffee size (per unit) add a pinch of flat-leaf parsley, roughly chopped and flaky sea salt (optional).

🥗 SALAD // GRANDMA SITA 

• INGREDIENTS: Plant-based recipe💚

VEGETABLES
Half lettuce, thick chopped
A bunch of lamb’s lettuce
Yellow bell pepper, chopped into cubes
Tomatoes, chopped into cubes
Cucumber, chopped into cubes
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 veggies and fruit 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 toasted white sesame seeds (optional).