Ingredients

Adjust Servings:

	4 l Water
	40 g Vegetable bouillon powder

	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

	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

Carrot and peanut soup with roasted sunflower seeds

Name: Carrot and peanut soup with roasted sunflower seeds
Yield: 20
Ingredients: Water: 4 l; Vegetable bouillon powder: 40 g; Sliced carrots: 3000 g; Potato-onion mix: 1000 g; Crushed garlic: 30 g; Ginger paste: 30 g; Iodised salt: 15 g; Crushed black pepper: 2 g; Unsweetened peanut butter: 400 g; Oat cooking cream: 2.5 dl; Sunflower seeds: 300 g

Ingredients

4 l Water
40 g Vegetable bouillon powder
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
300 g Sunflower seeds
shelled

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.

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.