Cauliflower soup and salad from food surpluses ♻️ Plant-based lunch at DISIE 🌱🍽️

🍵 CAULIFLOWER SOUP // SITA & NENA

• INGREDIENTS: Plant-based recipe💚

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

• METHOD 

1. Wash the vegetables well. Peel 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 cauliflower, 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 toasted white sesame seeds and a pinch of flaky sea salt (optional).

🥗 SALAD // SITA & NENA

• INGREDIENTS: Plant-based recipe💚

VEGETABLES
Half Iceberg lettuce, thick chopped
Cucumber, chopped into cubes
A bunch of arugula, thick chopped
Tomatoes, chopped into cubes
FRUIT
A bunch of figs, chopped into cubes
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)
A bunch of walnuts, chopped

• 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 chopped walnuts (optional).