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0750g
A Full Bodied Vegetable Soup 750g Cully & Sully
Specifications
| Ingredients | Water, Carrot (21%), Potato (11%), Onion (8%), Leek (5%), Cream (𝐌𝐢𝐥𝐤), Salted Butter (𝐌𝐢𝐥𝐤), 𝐂𝐞𝐥𝐞𝐫𝐲 (25%), Concentrated Crushed Tomato, Vegetable Stock [Salt, Yeast Extract, Rice Flour, Vegetables [Onion, 𝐂𝐞𝐥𝐞𝐫𝐲, Carrot], Sunflower Oil, Turmeric, Parsley], Sugar, Fresh Parsley, Salt, Black Pepper, Thyme |
|---|---|
| Dietary requirements | Gluten free |
| Allergy advice | May contain Nuts. |
| Features | Enough for 3 or 4... May a Little More No Bones About It! Just Heat & Enjoy 5 Veggies Inside I'm Gluten Free Suitable for Vegetarians |
| Lifestyle | Vegetarian |
| Net weight | 750g |
| Storage instructions | Store in a refrigerator 0 - 5°C. Consume within 2 days of opening. Suitable for home freezing. Use within 1 month of freezing. Defrost thoroughly before heating. |
| Directions for use | Shake Well Before Heating Pretend You're Dining Out: 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 1 cm of nice olive oil until crisp. Drain on some kitchen paper and sprinkle with salt. Cooking Instructions - General - Ensure soup is thorough heated and piping hot throughout. Do not reheat. Hob - From Chilled - Give the carton a good sauce and pour contents into a saucepan. Heat gently for 5 minutes, stirring frequently but don't let it boil. Microwave - From Chilled - Give the carton a good sauce and pour 250g into a microwaveable bowl. Stand on a microwaveable plate. Heat at 800W for 4 minutes, stirring halfway through cooking. Stand for 2 minutes. Stir before serving. |
| Nutrition information | Per 100g:: Energy: 291kJ/70kcal, Fat: 4.9g, Of which Saturates: 3.0g, Carbohydrate: 5.1g, Of which Sugars: 2.9g, Fibre: 1.4g, Protein: 0.7g, Salt: 0.6g |
| Brand name | Cully & Sully |
| Manufacturer | The Hen House, Elm Court, Boreenmanna Rd, Co. Cork, Ireland. |
| Maximum purchase quantity | 15 |
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