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A SILKY SMOOTH

WHITE WINTER VEGETABLE SOUP

(FOR ALL SEASONS!)

Soup has been so popular throughout time that it was actually served as one of the first fast foods.

There is documentation that, as early as 600B.C. the Greeks sold soup as a fast food on the street, using peas, beans and lentils as the main ingredients.

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

Serving Suggestion:

PRETEND YOU’RE DINING OUT: Garnish with toasted hazelnuts. Simply pop whole nuts into a 200°C oven for about 10 minutes or until skins loosen. Then rub the skins off in a tea-towel. Chop up coarsely and sprinkle over soup. Dukkah, an Egyptian spiced version of this is available in the recipe section.

Allergy Advice

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

Nutrition

per 100g
  • Energy kJ 239
  • Energy Kcal 57
  • Fat 3.3
  • Of which saturates 2.0
  • Carbohydrate 5.6
  • Of which sugars 2.6
  • Fibre 1.2
  • Protein 0.7
  • Salt 0.6