Ingredients

Adjust Servings:

	820 g natural tofu cubes Jalotofu
	500 g kidney beans canned
	3 l water
	1200 g root vegetable chunks frozen
	1000 g diced potatoes cooked
	200 g diced paprika
	80 g tomato paste
	50 g vegetable bouillon powder (no gluten or cellery)
	20 g crushed garlic
	5 g curry powder
	3 g crushed black pepper
	1 g smoked paprika powder
	8 g iodised salt

	5 dl oat cooking cream 15% gluten free
	30 g parsley pakaste

Nutritional information

205,95 kJ / 49,22 kcal

Energy

1,70 g

Fat

0,37 g

Saturated fat

5,27 g

Carbohydrates

1,58 g

Fiber

2,22 g

Protein

0,56 g

Salt

Curried tofu soup

Ingredients

820 g natural tofu cubes
Jalotofu
500 g kidney beans
canned
3 l water
1200 g root vegetable chunks
frozen
1000 g diced potatoes
cooked
200 g diced paprika
80 g tomato paste
50 g vegetable bouillon powder (no gluten or cellery)
20 g crushed garlic
5 g curry powder
3 g crushed black pepper
1 g smoked paprika powder
8 g iodised salt
5 dl oat cooking cream 15% gluten free
30 g parsley
pakaste

Directions

Portion size: 350 g
Yield from 20 portion recipe: 7.000 kg

Vegan

Allergens: soy, fenugreek
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains allergens

Carbon footprint per portion (350 g): 0.3 kg CO2-eq.

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

Instructions

Cut the tofu into cubes. Rinse and drain the beans. Place all the ingredients except the oat cooking cream and parsley in a pot. Simmer on low heat for approximately 15 minutes. Add the oat cooking cream and parsley and bring to a boil. Taste to check the flavour.

Does your kitchen use the cold preparation method? The cold preparation recipe for the curried tofu soup can be found here.