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A FULL BODIED

VEGETABLE SOUP

NO BONES ABOUT IT!

Apart from over-indulging in wives, Henry VIII was also a glutton, favouring 14 course banquets prepared by his 200 kitchen staff.

Amongst the bizarre items on the menu were grilled beavers’ tails, whole roasted peacocks, internal organs (although not of his wives!) and whale meat.

Vegetables also featured, but not to excess, as they were viewed as the food of the poor.

Cooking Instructions:

Microwave:

Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour into a pan over a medium heat bring to the boil stirring occasionally.

Ingredients:

Water, carrots, potatoes, onions, leeks, cream (milk), butter (milk), celery, tomatoes, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots], sunflower oil, turmeric, parsley], sugar, fresh parsley, salt, black pepper, thyme.

Serving Suggestion:

PRETEND YOU’RE DINING OUT: Make some root vegetable crisps and float them on the soup. Use a potato peeler to peel thin strips of potato, carrot, parsnip or beetroot. Fry them in about 1cm of nice olive oil until crisp. Drain on some kitchen paper and sprinkle with salt.

Allergy Advice

  • Gluten free.
  • Contains milk.
  • Contains celery.
  • May contain nuts.

Nutrition

per 100g
  • Energy kJ 258
  • Energy Kcal 62
  • Fat 4.4
  • Of which saturates 2.6
  • Carbohydrate 4.5
  • Of which sugars 2.6
  • Fibre 1.1
  • Protein 0.6
  • Salt 0.6