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