REDUCE WASTE/ ROOT VEGETABLE SOUP

REDUCE WASTE/ ROOT VEGETABLE SOUP

Apparently, here in the UK, we throw away 7.2 million tonnes of food and drink every year. For an average family with children this means £680 ending up in a compost bin. In my case this would mean some 5-6 weeks of food being wasted.

Jan Kees Vis, the global director for sustainable sourcing development at Unilever (what a mouthful!), says that food is “too cheap” resulting in too much food wasted. Food waste takes place mainly in restaurants and homes.

In Australia they have come up with the brilliant OzHarvest initiative. Shops, restaurants, hotels, delis and others donate surplus food to the needy. Check out the website :
http://www.ozharvest.org/index.asp Sound like a fantastic way to reduce waste!

Sheepishly I will admit to throwing away a whole bag of salad leaves and a rather disgusting half a pack of radishes that hid under bags of kale and other fresh veggies for a while. Yes, it did make me feel guilty! Indeed this was a case of bad planning.

Mr Vis claims it is the low cost of food that is behind food waste. I am not so sure about that. The food that is cheap, the processed food, is not what ends up is out bins. These foods have a suspiciously long shelf life. The foods that we throw away are more likely to be perishables. According to the Love Food Hate Waste website fruits and vegetables do indeed account for 26% of our food waste,followed by drinks, bakery products, meals, dairy and meat. Together these foods make 83% of our food waste. http://england.lovefoodhatewaste.com/

In my opinion careful planning is the key to reducing waste. Shop with a shopping list, don’t buy more that you need and keep an eye on your perishables to make sure you use them before they go off. I tend to go through my fruit and veg the day before my organic box delivery. I turn what's left them into soups, salads, dips or smoothies.

The fruits we waste the most are bananas, apples and oranges. Brown bananas are great for baking, making smoothies or simply freeze them and blend them (on its own or with other fruits) to make a fab super quick ice-cream. Apples can be juiced or blended in smoothies, I like to stew them to make some apple sauce (great in fat free baking) or a compote. They are also great in a cabbage or carrot salad. Not so fresh oranges are still great juiced or “smoothied”. They also make a yummy base for a salad dressing or can be added to a soup (carrot and orange, yum).

Remember my celeriac and pear salad? This is what happened to the other half of the rather large celeriac. It became a part of yummy root vegetable soup.


root-vegetable-soup

ROOT VEGETABLE SOUP
Nice and easy, just chop throw it into the pot and blend...

Serves 4

ingredients
1 onion, chopped
1 small or (as in my case) half a large celeriac, peeled and cut into chunks
2 medium parsnips, cleaned and cut into chunks
2 medium carrots, cleaned and cut into chunks
1 medium to large potato, peeled and cut into chunks
2 cloves of garlic, finely chopped
sprig of rosemary, tough stalks removed and leaves chopped
1.25l (5 cups) of vegetable stock

method
  1. Place all the ingredients into a large sauce pan.
  2. Bring to a boil. reduce the heat and simmer gently for about 45min
  3. In batches pour soup into your blender and blend till smooth.
  4. Serve on its own or topped with some of lime coriander cashew cream.

Lime, coriander cashew cream:
http://www.plantstrongliving.co.uk/blog/files/f76e5eb9a33b938f4667bb68c4c61a56-131.html


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