Ingredients
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820 g Natural tofu cubesJalotofu
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500 g Kidney beanscanned
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3 l Water
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1200 g Root vegetable chunksfrozen
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1000 g Diced potatoescooked
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200 g Diced paprika
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80 g Tomato paste
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50 g Vegetable bouillon powder
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20 g Crushed garlic
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5 g Curry powder
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3 g Crushed black pepper
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1 g Smoked paprika powder
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8 g Iodised salt
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5 dl Oat cooking cream
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30 g Parsleypakaste
Directions
Portion size: 350 g
Yield from 20 portion recipe: 7.000 kg
Vegan
Allergens: soy
Menu labels: Vegan, Dairy-Free, Gluten-Free, Contains soy, Contains garlic
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 (350 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Cut the tofu into cubes. Rinse and drain the beans. Place all the ingredients except the oat cooking cream and parsley in a pot. Simmer on low heat for approximately 15 minutes. Add the oat cooking cream and parsley and bring to a boil. Taste to check the flavour.
Does your kitchen use the cold preparation method? The cold preparation recipe for the curried tofu soup can be found here.