Carrot and peanut soup with roasted sunflower seeds

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Ingredients

Adjust Servings:
4 l water
40 g vegetable bouillon powder (no gluten or cellery)
3000 g sliced carrots frozen
1000 g potato-onion mix frozen
30 g crushed garlic
30 g ginger paste
15 g iodised salt
2 g crushed black pepper
400 g unsweetened peanut butter
2.5 dl oat cooking cream 15% gluten free
300 g sunflower seeds shelled

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: 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.

Instructions

Add the water and vegetable bouillon powder into a pot and bring to a boil. Add the carrots, potato-onion mix and seasonings. Simmer for 10 minutes. Add the oat cooking cream and peanut butter. Blend until smooth and taste to check the flavour.

Roast the sunflower seeds at 165 °C for approximately 10 minutes. Serve with the soup.


Does your kitchen use the cold preparation method? The cold preparation recipe for the carrot and peanut soup with roasted sunflower seeds can be found here.

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