Ingredients

Adjust Servings:

	50 g vegetable bouillon powder (no gluten or cellery)
	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
	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

50 g vegetable bouillon powder (no gluten or cellery)
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
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.

Instructions

Add the water and vegetable bouillon powder into a pot and bring to a boil. Add the potato-onion mix, beans, sweet potatoes, carrots and seasonings. Simmer on low heat for approximately 15 minutes. Add the oat cooking cream and bring to a boil. Blend until smooth. Taste to check the flavour.

Does your kitchen use the cold preparation method? The cold preparation recipe for the white bean and root vegetable soup can be found here.