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.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Water, carrots (21%), potatoes (11%), onions (8%), leeks (5%), cream (milk), salted butter (milk), celery (2.5%), tomatoes, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots], sunflower oil, turmeric, parsley], sugar, fresh parsley, salt, black pepper, thyme.
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.