Friday Recipe: Parsnip Meatball Soup

Parsnip meatball soup

It has happened to each one of us. You have bought some meat at the grocery and only on the same day of its expiration date, you realize that you still need to cook it. 

Avoiding throwing edible food away at your home place is just a matter of being well organized and ready to experiment new interesting recipes.

Today we propose you an original and tasty meatball soup, which will be the perfect dish for a rainy day.

Ingredients for 3 – 4 serving:

* 1 yellow onion
* 1 Parsnip root
* 3 cups of water
* 1 Heirloom red pepper (horn-shape sweet pepper)
* 400 g ground meat (I bought a pack of Sika-Nauta (pork) mixed meat on its expiration date.)
* 2 bay leaves
* 1 small head broccoli (equal to 1 cup of broccoli stem sliced in a broccoli head)
* 1/2 Tbsp salt

For serving: a few leaves of fresh parsley, basil or dill, and ground black pepper (optional choice)

(Note: 1 Tbsp (tablespoon) = 15ml, 1 cup= 250ml)

Preparation for the Meatballs

* 1 egg
* 2 minced garlic cloves
* 1 and a half Tbsp salt
* 1 Tbsp soy sauce
* 2 Tbsp corn flour
* ¼ Tbsp ground black pepper

Cooking Steps

  1. Start by adding the yellow onion and the chopped parsnip root to the boiling water
  2. Add garlic, pepper, egg, corn flour, salt, and soy sauce into a large bowl which has already been filled with 400 g of ground meat. Mix by hand (better if wet) all the ingredients together and make some tiny balls.
  3. Once the broth has been boiling for half an hour, add the meatballs and bay leaves. Then, cook for another half an hour.
  4. While the meatballs are floating and boiling thoroughly, add the sliced Heirloom red pepper and broccoli, then continuously boil for other 3 minutes.
  5. Top with some fresh leaves of herbs such as parsley, basil or dill. Then add ground black pepper and salt as desired.
  6. Serve hot.

Enjoy and…Yummy Soupy Day!

Stay tuned for more recipes!

Sandra Sandar

Advertisements

3 Key Resources that are being further depleted because of Food Waste

It’s no secret that food waste results in many negative consequences for the environment. These impacts are made exponentially worse because of the food waste created throughout the food chain, from the initial production, through to the retailers, and finishing with the consumers. Only recently in our human history has society become so wealthy that we have been able to develop a problem such as food waste. These consequence are ethical issues that the world is beginning to wake up to, but there still has yet to be a large enough of a reaction to reverse these terrible effects. Our modern agriculture creates several detrimental consequences on the environment around us, and by wasting up to 40% of the food we produce, we as a society are only increasing these terrible consequences. Let’s take a look at a few of the key resource that our modern agriculture is beginning to exhaust:

  1. Water Wastage

Modern agriculture currently uses 70% of the global freshwater used each year. The Food and Agriculture Organization of the United Nations (FAO) estimates that food production will need to increase by 60% by 2050, and therefore the amount of freshwater needed to meet these needs will have to increase. When food is wasted, so is fresh water. As freshwater resources become scarcer, it will be imperative to minimize the food waste so that we’re not wasting water.

  1. Land Wastage

As our population’s need for food production increases, there’s an increased pressure put on the land. Not using up to 40% of the food that’s produced puts a terrible strain on the land, and is starting to erode fertile land. FAOs latest estimate (from 2007), shows that 1,4 billion hectares of land, which is almost the same total area as Russia, were used to produce food that wasn’t even eaten.

  1. Phosphorus Wastage

Phosphorus is one of the main components in fertilizer, which is a crucial material that’s needed in agriculture. Phosphorus is used to help in the development of roots, flowers, seeds and fruit. However, as more and more of it’s used to meet the demanding agricultural needs around the world, an increasing amount of Phosphorus is needed, but the production of it may reach its peak in 2030. The scary consequence that’s been noted by scientists is that we could run out of Phosphorus completely in 50-100 years.

As we can see, if we continue to increase agricultural production in the decades to come, we may begin to live the terrible effects of depleting some of our most valuable resources. The answer to this is to stop wasting so much food. If we were to tone down our food waste, producers would not have to put so much pressure on these resources and could begin to save some of the much-needed supply.

If you’re interested in learning more about the awful impacts that food waste is causing to our planet, come back on Friday as we explore the pollution that we’re seeing from food waste, and its impact on our climate.