Carrot orange soup & salad // food rescue

🍵 CARROT ORANGE SOUP // GRANDMA SITA 

• INGREDIENTS: Plant-based recipe💚

VEGETABLES
4 carrots (approx. 500g) 
1 orange, zest and juice of
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 turmeric
1 teaspoon of ground cumin
SEASON 
1 tablespoon of salt 
1 teaspoon of freshly ground black pepper 
SERVE (optional)
A bunch of fresh basil, chopped 
Pinch of flaky sea salt

• METHOD 

1. Wash the vegetables well. Zest orange and then juice it. 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, orange zest 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. Stir through the orange juice, 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), a pinch of  flaky sea salt and a bunch of fresh basil chopped (optional).

🥗 SALAD // GRANDMA SITA

• INGREDIENTS: Plant-based recipe💚

VVEGETABLES
Red leaf lettuce or lettuce, thinly sliced
Red bell pepper, chopped into cubes
Cucumber, 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
A bunch of raisins (optional)

• 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 toasted sesame seeds and a bunch of raisins (optional).