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.
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, Potato (11%), Onion (11%), Parsnip (9%), Celeriac (CELERY) (9%), Leek (8%), Cream (MILK), Cauliflower (6%), Salted Butter (MILK), vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots],sunflower oil, turmeric, parsley], salt, sugar, black pepper.
- Gluten free.
- Contains milk.
- Contains celery.
- Contains celeriac.
- May contain nuts.
per 100g
- Energy 273kJ,
- Energy kCal 66,
- Fat 4.2g,
- Of which is saturates 2.5g,
- Carbohydrate 5.2g,
- of which is sugars 2.3g,
- Fibre 1.3g,
- Protein 1.1g,
- Salt 0.60g
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.
