Roasted Root Vegetable Soup
GF / DF / V / 276cal in a 350g portion
Roasted Carrot and Parsnip vegetable soup.
This is a great year-round dish and works really well either as a healthy lunch or serve it up for dinner with one of our tasty potato options, or maybe get yourself some good crunchy wholegrain bread. We've packed it full of fresh carrots and parsnips which are rich in vitamins and minerals, particularly Vitamin A.
Potatoes, Vegetable Stock by Kayla's Kitchen (Celery), Celery , Parsnips, Onions, Carrots, Plant Cream, Rapeseed Oil, Black Pepper, Salt, Rosemary, Thyme
For allergens, see items in bold.
Last updated 14/02/22
Nutrition & Portions Explained
This 350g portion is appropriate for a healthy & active adult
Garnish with some soft herbs and serve with warm brown bread.
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>70ºC) before serving.
For best results use your microwave oven
From Frozen : Use defrost setting on your Microwave for at least1 12 mins. Check to see if it is piping hot at the centre. If not, return to the microwave oven at high setting for another few minutes.
Defrosted : High setting for 3 mins. Check to see if it is piping hot at the centre. If not, return to the microwave oven at high setting for another few minute.
On The Hob
Empty into a saucepan over medium heat . Reheat slowly until piping hot. Add water or vegetable stock if the sauce is drying out.
*As many of our dishes as possible are made without the most common allergens, for instance we use corn flour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.