Ingredients

Adjust Servings:

	3.2 l water
	1600 g potato-onion mix frozen
	1600 g white beans canned
	600 g diced sweet potatoes frozen
	600 g diced carrots frozen
	50 g vegetable bouillon powder (no gluten or cellery)
	30 g crushed garlic
	4 g crushed black pepper
	1 g dried thyme
	12 g iodised salt

	6 dl oat cooking cream 15% gluten free

Nutritional information

65,79 kcal / 275,26 kJ

Energy

1,44 g

Fat

0,33 g

Saturated fat

9,23 g

Carbohydrates

2,20 g

Fiber

2,20 g

Protein

0,48 g

Salt

White bean and root vegetable soup

Ingredients

3.2 l water
1600 g potato-onion mix
frozen
1600 g white beans
canned
600 g diced sweet potatoes
frozen
600 g diced carrots
frozen
50 g vegetable bouillon powder (no gluten or cellery)
30 g crushed garlic
4 g crushed black pepper
1 g dried thyme
12 g iodised salt
6 dl oat cooking cream 15% gluten free

Directions

Portion size: 375 grams
Yield from 20 portion recipe: 7.500 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic

Carbon footprint per portion (375 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

Rinse and drain the beans. Measure all the ingredients except the oat cooking cream into a GN container. Heat in the oven under a lid using the steam function until the temperature of the food reaches +80°C. Blend until smooth. Add the oat cooking cream and continue heating for another few minutes. Taste to check the flavour.

NOTE! To get the best results, add in the water as late in the process as possible.

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 the Plant Foods for Climate recipes.