Ingredients

Adjust Servings:

	4 l water
	3000 g sliced carrots frozen
	1000 g potato-onion mix frozen
	400 g unsweetened peanut butter
	40 g vegetable bouillon powder (no gluten or cellery)
	30 g crushed garlic
	30 g ginger paste
	2 g crushed black pepper
	15 g iodised salt

	2.5 dl oat cooking cream 15% gluten free

	300 g sunflower seeds

Nutritional information

80,20 kcal / 335,55 kJ

Energy

5,05 g

Fat

0,76 g

Saturated fat

5,23 g

Carbohydrates

1,68 g

Fiber

2,53 g

Protein

0,46 g

Salt

Carrot and peanut soup with roasted sunflower seeds

Ingredients

4 l water
3000 g sliced carrots
frozen
1000 g potato-onion mix
frozen
400 g unsweetened peanut butter
40 g vegetable bouillon powder (no gluten or cellery)
30 g crushed garlic
30 g ginger paste
2 g crushed black pepper
15 g iodised salt
2.5 dl oat cooking cream 15% gluten free
300 g sunflower seeds

Directions

Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg

Vegan

Allergens: peanut
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains nuts

Carbon footprint per portion (400 g): 0.2 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Cold preparation instructions

Measure all the ingredients except the oat cooking cream into a GN container with a lid and cook in the oven using the steam function, stirring occasionally, until the internal temperature of the food reaches +80°C. Add the oat cooking cream and continue cooking until the serving temperature (+80°C) is reached. Taste to check the flavour.

Roast the sunflower seeds at 165 °C for approximately 10 minutes. Serve with the soup.

During cold preparation, the temperature of the food before heating must stay under +6°C.

The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.