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, 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.
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.