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
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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
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300 g Sunflower seeds
Directions
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.
