Turnip soup & salad // food rescue

Turnip 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 ⬇️


🍵 TURPIN SOUP // GRANDMA SITA

  • INGREDIENTS: Plant-based recipe💚

VEGETABLES
1 or 2 white turnip (approx. 500g) 
2 potatoes (small size)
1 onion (medium size)
1 or 2 clove garlic
A small piece of ginger, chopped
2 slices of celeriac (optional)
2 slices of leftover bread (optional)
Veggie oil, to sauté
Water, to boil
SPICES
2 teaspoon of coriander powder
1 teaspoon of chili powder (optional)
SEASON 
1 tablespoon of salt 
1 teaspoon of freshly ground black pepper 
SERVE (optional)
Pinch of flaky sea salt
Freshly ground black pepper 
1 teaspoon of toasted white sesame seeds

  • METHOD 

1. Wash the vegetables well. Peel potatoes and celeriac. Cut white turnip and potatoes into pieces. Chop the onion, garlic and ginger.
2. Heat veggie oil in the pot. Sauté onion and garlic until transparent.
3. Add pieces of white turnip, potatoes, celeriac 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 flaky sea salt, a teaspoon of toasted white sesame seeds and freshly ground black pepper (optional).


🥗 SALAD // GRANDMA SITA 

  • INGREDIENTS: Plant-based recipe💚

VEGETABLES
Half cauliflower (small size), chopped into cubes
Half broccoli (mediumsize), chopped into cubes
Yellow bell pepper, chopped into cubes
Cucumber, sliced 
Small new potatoes, boiled 
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
A bunch of walnuts, chopped
A bunch of raisins

  • 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. Add a bunch of raisins and chopped walnuts (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 SDGs. 
    • FoodSharing Copenhagen, a civic & social organization, that raises awareness of the food waste and organizes food redistribution. 


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