When preparing vegetables we tend to throw away at least 20% because, well, that’s what we’ve been taught to do. Try this Easy Upcycle Vege Stir Fry with Maple Syrup recipe and just see how much further your veges can go, you will be surprised at how much further your meals will go.
Did you know that carrot tops, essentially the leaves, are totally edible and actually quite delicious? They taste faintly of carrot, and although they are slightly bitter with minor salt notes, there is no reason to throw them away at all.
Wash all of the vegetables. Heat the oil in a frypan. Dice all the vegetables into bite size pieces including the green carrot tops and cauliflower leaves.
Add the orange parts of the carrots and the cauliflower florets to the fry pan and fry until just soft. Add the rest of the vegetables, basil and garlic salt and stir. Once the greens are just starting to wilt remove from the heat and toss through the maple syrup. Serve.
Once the pumpkin is completely cooked through, remove the pot from the heat. Using a food processor, blitz the soup into a puree. Return to the pot and bring back to temperature. Add salt and pepper to taste. Serve with a drizzle of coconut cream.
Ingredients
Directions
Wash all of the vegetables. Heat the oil in a frypan. Dice all the vegetables into bite size pieces including the green carrot tops and cauliflower leaves.
Add the orange parts of the carrots and the cauliflower florets to the fry pan and fry until just soft. Add the rest of the vegetables, basil and garlic salt and stir. Once the greens are just starting to wilt remove from the heat and toss through the maple syrup. Serve.
Once the pumpkin is completely cooked through, remove the pot from the heat. Using a food processor, blitz the soup into a puree. Return to the pot and bring back to temperature. Add salt and pepper to taste. Serve with a drizzle of coconut cream.
