Sweet potato soup & salad // food rescue

🍵 SWEET POTATO SOUP // GRANDMA SITA 

• INGREDIENTS: Plant-based recipe💚

VEGETABLES
4 sweet potatoes, peeled and cubed (approx. 500g) 
2 carrots (large 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 ground curry
1 teaspoon of chili powder
1 teaspoon of paprika 
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 sweet potatoes and carrots. 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, sweet 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 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 chili flakes, toasted white sesame seedsand flaky sea salt (optional).

🥗 SALAD // GRANDMA SITA 

• INGREDIENTS: Plant-based recipe💚

VEGETABLES
Half broccoli (medium size), chopped 
Yellow bell pepper, chopped into cubes
Cucumber, thick chopped
A bunch of fresh green peas
FRUIT (optional)
2 pears (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 (optional)
1 teaspoon of sunflower 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 sunflower seeds (optional).