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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:

Ingredients:

  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.

Method:

  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.

Ingredients:

  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