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A FULL BODIED

VEGETABLE SOUP

NO BONES ABOUT IT!

ENOUGH FOR 3 OR 4…MAYBE A LITTLE MORE

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.

More Information

Microwave:

Give carton a shake and pour 250g into a microwavable bowl. Stand on a microwavable plate. Heat at 800W for 4 minutes, stirring halfway through cooking.

Cooker:

Give the carton a good shake and pour contents into a saucepan. Heat gently for 5 minutes, stirring frequently but don't let it boil.

Water, carrots, potatoes, onions, leeks, cream (milk), butter (milk), celery, tomatoes, vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley], sunflower oil, turmeric], sugar, fresh parsley, salt, black pepper, thyme. Vegetables (52%).

per 100g

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.

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