Vegan Beetroot and Fennel Soup

Nourish and boost your immunity with this deeply purple and nourishing vegan soup made with beetroot and fennel.

Ingredients and allergens

Vegan Vegetable Stock (32%) (Water, Vegetable Stock (Soya, Celery)), Beetroot (24%), Fennel (16%), Celery (8%), Onion (8%), Leafy Carrots (8%), Cider Vinegar (2%) (Sulphur dioxide), Thyme, Rosemary, Caraway Seeds, Smoked Hot Paprika, Avocado Oil and Extra Light Olive Oil (Avocado Oil, Extra Light Olive Oil), Bay Leaves, Sea Salt, Black Pepper

Nutritional information:

Per 100g (%RDI for whole meal)

KJ: 134 (6) | Kcal: 32 (6) | Fat: 0.6g (3) | Sat Fat: 0.1g (2) | Carbohydrate: 4.9g (8) | Sugar: 3.7g (16) | Fibre: 1.3g (17) | Protein: 1.1g (9) | Salt: 0.41g (27)

Storage

PLEASE KEEP ME FROZEN & defrost in the fridge for 24 hours before consuming.

Preparation

Take me out of the freezer and place me into the fridge 24 hours before consuming.

Heating

From frozen | 8-10 minutes

Remove from the packaging and place in a pan on medium heat, stirring reguarly until piping hot. 

From chilled | 5-6 minutes

Remove from the packaging and place in a pan on medium heat, stirring reguarly until piping hot.

Once defrosted, please keep refrigerated and consume within 24 hours.