Carrot and peanut soup with roasted sunflower seeds

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Ingredients

Adjust Servings:
4 l water
3000 g sliced carrots frozen
1000 g potato-onion mix frozen
400 g unsweetened peanut butter
40 g vegetable bouillon powder
30 g crushed garlic
30 g ginger paste
2 g crushed black pepper
15 g iodised salt
2.5 dl oat cooking cream, 15%, gluten free
300 g sunflower seeds

Nutritional information

80,20 kcal / 335,55 kJ
Energy
5,05 g
Fat
0,76 g
Saturated fat
5,23 g
Carbohydrates
1,68 g
Fiber
2,53 g
Protein
0,46 g
Salt
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Carrot and peanut soup with roasted sunflower seeds

Ingredients

Directions

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Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg

Vegan

Allergens: Gluten, peanut
Menu labels: Vegan, Dairy-Free, Contains garlic, Contains nuts

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

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.

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Bean and peanut stew
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White bean and root vegetable soup
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Bean and peanut stew
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White bean and root vegetable soup