Ingredients
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88 g Hernis safkasuikale pea protein strips
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38 g rapeseed oil
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13 g curry powder
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8 g turmeric
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5 dl water
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1700 g perunakuutiouncooked
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1700 g porkkanakuutiofrozen
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390 g sliced leekfrozen
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2 l water
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38 g vegetable bouillon powder (no gluten or cellery)
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7 g unsalted chicken seasoning
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13 g iodised salt
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25 g crushed garliccanned
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5 dl oat cooking cream 15% gluten free
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300 g green beansfrozen
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25 g unsweetened lemon juice
Directions
Portion size: 340 grams
Yield from 20 portion recipe: 6.800 kg
Vegan
Allergens: pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Allergens
Carbon footprint per portion (340 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
Heat the oil in a pot and add the curry powder and turmeric. Add the pea protein strips and saute for a moment. Add some water little by little until the pea protein strips have swollen up. Heat up and keep stirring for a moment.
Add the diced potatoes and carrots as well as the leek and water. Season with crushed garlic, vegetable stock powder, chicken seasoning and salt. Let boil until the potatoes and carrots have softened.
To finish the soup, add the oat cooking cream, green beans and lemon juice.
Tip! You can also swell the pea protein strips in water (approximately 2.5 dl water per 100 g Hernis) and add into the finished soup. In this case, subtract the amount of water used from the soup’s ingredients.
