Ingredients
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50 g Vegetable bouillon powder
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3.2 l Water
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1600 g Potato-onion mixfrozen
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1600 g White beanscanned
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600 g Diced sweet potatoesfrozen
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600 g Diced carrotsfrozen
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30 g Crushed garlic
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4 g Crushed black pepper
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1 g Dried thyme
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12 g Iodised salt
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6 dl Oat cooking cream
Directions
Portion size: 375 grams
Yield from 20 portion recipe: 7.500 kg
Vegan
Allergens: gluten
Menu labels: Vegan, Dairy-Free, 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 (375 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 potato-onion mix, beans, sweet potatoes, carrots and seasonings. Simmer on low heat for approximately 15 minutes. Add the oat cooking cream and bring to a boil. Blend until smooth. Taste to check the flavour.
Does your kitchen use the cold preparation method? The cold preparation recipe for the white bean and root vegetable soup can be found here.