Mushroom soup & salad // food rescue

Mushroom 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 ⬇️


🍵 MUSHROOM SOUP // GRANDMA SITA 

  • INGREDIENTS: Plant-based recipe💚

VEGETABLES
A bunch of fresh brown mushrooms 
(approx. 500g) 
2 potatoes (small size)
1 white 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
SEASON 
1 tablespoon of salt 
1 teaspoon of freshly ground black pepper 
SERVE (optional)
A bunch of flat-leaf parsley, roughly chopped
Pinch of flaky sea salt

  • METHOD 

1. Clean the brown mushrooms. Peel potatoes. Cut everything into big pieces. Chop onion, garlic and ginger.
2. Heat veggie oil in the pot. Sauté leek and garlic until transparent.
3. Add pieces of brown mushrooms, 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
Frisée salad, thinly sliced 
Carrots (medium size), grated
Red bell pepper, chopped into cubes
Red onion, thinly sliced 
Tomatoes, chopped into cubes
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 roasted seeds mix

  • 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 roasted seeds mix (optional).


  • DID YOU KNOW…
    • DISIEDanish 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 SDG’s. 
    • FoodSharing Copenhagen, a civic & social organization, that raises awareness of the food waste and organizes food redistribution. 



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