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carrot-ginger soup, veggie medley and pear crumble

(c) Mariña Casas

(c) Mariña Casas

Have you ever wondered about the composition of our yummy Taste Before You Waste meals? I know at least some of you did for sure last week because we cooked yellow turnips; so called forgotten vegetables. This vegetable is hardly ever used in today’s cuisine and therefore remains a secret for many taste buds. That’s a shame! Our recipes on the other hand should not suffer the same fate. The ingredients we use and their composition are no secret. Therefore we want to share them with you. Take a look at them and get inspired. Cooking with unwanted veggies is a creative process, you´re going to you have to improvise! Let me take you on our culinary journey…

Ginger-Carrot Soup

Last week’s Wasteless Wednesday dinner started with a real vitamin bomb, a ginger carrot soup. Ginger root contains essential vitamins such as B-5 and B-6. Both affect your digestive system and the latter helps strengthen your immune system. Carrots go very well together with this spicy root. Furthermore carrots contain a lot of vitamin A which is essential for retaining good eye-sight. A superpower soup so to say. The recipe serves two people. Here we go:


  1. 1 cm of ginger

  2. 6 carrots

  3. a bunch of fresh coriander

  4. 1 red onion

  5. olive oil

  6. onion powder, salt and pepper.


  1. Peel the ginger, cut it into small pieces and roast it with some oil in a pot.

  2. Add peeled and chopped carrots.

  3. Fill it up with water and let it simmer on low heat for 15 minutes until the carrots are soft.

  4. In the meantime: chop a bunch of coriander and red onions. Put them into a bowl.

  5. Add olive oil. Season it with salt and pepper.

  6. Add onion powder, salt and pepper to taste.

  7. Mix it until it’s creamy. Add the coriander-onion mix and enjoy!

Veggie Medley with Quinoa

The main course is in no way inferior. Prepare your taste buds for a well-balanced medley of fresh veggies in a rich and aromatic sauce. The recipe serves two people.


  1. 4 tomatoes

  2. 2 carrots

  3. 2 turnips

  4. 250 ml red wine

  5. 200 ml water

  6. bay leaf

  7. 1 courgette

  8. 6 champignons

  9. 1 onion

  10. 1 glove of garlic

  11. 150 gram green beans

  12. season with salt, pepper

  13. 160 gram of quinoa


  1. Heat olive oil, add chopped tomatoes.

  2. Peel carrot sand cut them into chunks.

  3. Divide yellow turnips into eight pieces and add them.

  4. Season the stew with salt and pepper.

  5. Infuse it with red wine and add water.

  6. Simmer with bay leaf until the stew has a creamy consistence.

  7. Roast courgettes in a different pan, add champignons and season the mixture with salt and pepper.

  8. Roast onion and garlic in a separate pan. Add green beans. Let them roast until they are done.

  9. Just before serving: Add everything to the stew.

  10. Heat water on a pot and cook quinoa for 20 minutes.

  11. Serve with quinoa or any other side-dish. I recommend buckwheat.

Pear Crumble

Juicy, crunchy, sweet. If you have a sweet tooth, the recipe for the dessert will make you kneel down. At the Wasteless Wednesday Dinner we served it in two versions: One was vegan the other was not. Both were The pear crumble is an easy winner. The recipe fills a tarte form with a diameter of 20 cm.


  1. 200 gram granola

  2. 200 gram flour

  3. 200 gram sugar

  4. 200 ml oil or 200 gram butter

  5. 4 pears

  6. 100 gram raisins

  7. cinnamon

  8. pinch of salt


The filling for both versions:

  1. Chop the pears; mix it with 100 gram sugar, cinnamon and raisins.

The non-vegan dough:

  1. Mix banana flavoured granola, flour, sugar, a pinch of salt and butter. Knead the mix until you get crumbly dough.

The vegan dough:

  1. Mix orange and chocolate flavoured granola with flour, sugar, a pinch of salt, and oil. Your result should also be a crumbly dough.

Use two third of the dough for the bottom, save the last third to make crumbles and put them on the top. Bake the crumble until the topping is golden. This takes about 35 to 40 minutes at 180 ° C.

(c) Mariña Casas

(c) Mariña Casas

General remark: We at Taste Before You Waste do not care about recipes. We cook with the ingredients we have and season them with the spices we got. You should do the same! Don’t let recipes limit your creativity. Not every dish has to consist of all ingredients. This is the reason why we stated what we used instead of what you need. This recipe should inspire you to cook and appreciate veggies in all its beauty. You do not like cooking that much? Come to our Wasteless Wednesday dinners! We cook for you, we serve the food, and together we prevent food waste in the most delicious way.


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