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.
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 (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.