As a seasonal product this soup is not always available to purchase
More Information
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.
Water, Beetroot (29%), Potatoes, Onion, Goats Cheese (3%) (milk), Butter (milk), Vegetable Stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley], sunflower oil, turmeric], Balsamic Vinegar, Salt, White Pepper.
- Gluten free.
- Contains milk.
- Contains celery.
- May contain nuts.
per 100g
- Energy kJ 192
- Energy Kcal 47
- Fat 2
- Of which saturates 1.6
- Carbohydrate 6
- Of which sugars 2.7
- Fibre 0.9
- Protein 1
- Salt 0.7
Add a vibrant coloured pesto to the soup. It’s great fun bashing this together with a pestle & mortar. The trick is to have top notch ingredients. Blend 110g fresh basil, 150ml olive oil, 25g pine kernels and 2 garlic cloves together. Fold in 50g grated parmesan. Season with sea salt to taste.
