Ingredients

Adjust Servings:

	88 g Hernis safkasuikale pea protein strips
	38 g rapeseed oil
	13 g curry powder
	8 g turmeric
	5 dl water
	1700 g perunakuutio uncooked
	1700 g porkkanakuutio frozen
	390 g sliced leek frozen
	2 l water
	38 g vegetable bouillon powder (no gluten or cellery)
	7 g unsalted chicken seasoning
	13 g iodised salt
	25 g crushed garlic canned
	5 dl oat cooking cream 15% gluten free
	300 g green beans frozen
	25 g unsweetened lemon juice

Nutritional information

232 kJ / 55 kcal

Energy

2,03 g

Fat

0,20 g

Saturated Fat

6,37 g

Carbohydrates

1,22 g

Fibre

2,08 g

Protein

0,53 g

Salt

Comforting curry soup

Name: Comforting curry soup
Yield: 20
Ingredients: Hernis safkasuikale pea protein strips: 88 g; rapeseed oil: 38 g; curry powder: 13 g; turmeric: 8 g; water: 5 dl; perunakuutio: 1700 g; porkkanakuutio: 1700 g; sliced leek: 390 g; water: 2 l; vegetable bouillon powder (no gluten or cellery): 38 g; unsalted chicken seasoning: 7 g; iodised salt: 13 g; crushed garlic: 25 g; oat cooking cream 15% gluten free: 5 dl; green beans: 300 g; unsweetened lemon juice: 25 g

Ingredients

88 g Hernis safkasuikale pea protein strips
38 g rapeseed oil
13 g curry powder
8 g turmeric
5 dl water
1700 g perunakuutio
uncooked
1700 g porkkanakuutio
frozen
390 g sliced leek
frozen
2 l water
38 g vegetable bouillon powder (no gluten or cellery)
7 g unsalted chicken seasoning
13 g iodised salt
25 g crushed garlic
canned
5 dl oat cooking cream 15% gluten free
300 g green beans
frozen
25 g unsweetened lemon juice

Directions

Portion size: 340 grams
Yield from 20 portion recipe: 6.800 kg

Vegan

Allergens: pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Allergens

Carbon footprint per portion (340 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

Heat the oil in a pot and add the curry powder and turmeric. Add the pea protein strips and saute for a moment. Add some water little by little until the pea protein strips have swollen up. Heat up and keep stirring for a moment.

Add the diced potatoes and carrots as well as the leek and water. Season with crushed garlic, vegetable stock powder, chicken seasoning and salt. Let boil until the potatoes and carrots have softened.

To finish the soup, add the oat cooking cream, green beans and lemon juice.

Tip! You can also swell the pea protein strips in water (approximately 2.5 dl water per 100 g Hernis) and add into the finished soup. In this case, subtract the amount of water used from the soup’s ingredients.