These ‘wonky’ mushrooms with their bumps and lumps in the wrong places are equally as nutritious as their prettier counterparts
Each year the UK throws away 9.5 tonnes of food - the highest amount in Europe.
Wonky fruit and vegetables don’t generally meet the supermarkets aesthetic requirements, but you can sign up to help reduce food waste by ordering a box of ‘wonky’ fruit and vegetables from Oddbox and Wonkyvegboxes
These companies rescue wonky and surplus products deemed undesirable and deliver them to your door. An added bonus is that the use of plastic packaging is minimised.
Here’s a recipe for my ‘wonky mushroom soup that I made today.
Enjoy !
Ingredients
1400ml turkey or chicken stock
650g mushrooms
1 onion sliced
3 sticks of celery roughly chopped
1/2 bulb of garlic (skin removed)
1 tin of chickpeas rinsed
1 kallo stock cube (add for a richer flavour if using homemade stock)
3 tbsp of dairy or oat cream
Black pepper to season
Add all ingredients to a large saucepan or stockpot and simmer on a medium heat for 20 minutes, with the lid off to reduce the liquid.
Using a hand blender, blend the soup to a smooth consistency.
Season with black pepper & serve with chunks of sourdough bread.
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