Earlier this week at the SA Chefs Association at the School of Hospitality and Tourism at the University of Johannesburg in Auckland Park, I watched as a group of chefs whipped up a nourishing soup. This was no ordinary soup as MasterChef finalist Tembisa Jordaan, one of the #67 000 litres challenge’s ambassadors, chatted, chopped and stirred up a pot of wholesome goodness with chef Dasen Sarugaser, a pivotal part of the Chefs with Compassion team.
Evocative spicy aromas emanated from the soup being made. We were salivating. While cooking, the chefs shared some handy tips. Curious about the bowl of lettuce for the soup, Sarugaser explained that CWC receive regular donations of lettuce that would otherwise go to waste and he discovered that by adding it to soup towards the end of cooking, it offered added flavour and bulked up the soup, adding texture and a creaminess once it was blended.
The best part of the #67 000 litres challenge is that everyone can get involved because it’s easy, affordable and comes with big helpings of feel-good factor. CWC urges everyone to participate by making a pot of soup, be it small or large.The ask is for participants to clean out the pantry and fridge, request donations of food from their favourite store and spend 67 minutes helping to cook 67,000 litres of nourishing and safe soup using vegetables, pulses, beans and, if possible, added protein.
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