Curried Parsnip Soup
Cooking Instructions
Oven Instructions
Pre-heated oven: 200°C/400°F/Gas 5-6. Fan oven: 180°C/355°F. 40 mins or longer if required.
Cooking Guidelines
Always cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot before serving. Once cooked do not reheat. Stir before serving.
Microwave Instructions
Storage Instructions
Store at -18°C, do not refreeze once thawed
Ingredients
water, parsnip (25%), onion, potato, cream (milk), mango chutney (sugar, mango, salt, vinegar, paprika, chilli, thickener (pectin)), rapeseed oil, garlic, coconut, concentrated carrot juice, onion powder, ground spice blend (turmeric, coriander, pepper, mustard, cumin, fenugreek, ginger, clove, fennel), salt, concentrated onion juice, dark brown sugar, natural flavouring, tomato concentrate, ground coriander, ground cumin, ground turmeric, red chilli, garlic powder.
Allergy Advice: For allergens see ingredients in bold.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.
Suitable for
- Gluten Free
- Vegetarian
- Low Sugars
- 1 of 5 a Day
Nutritional Information
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
682 KJ 163 Kcal | 7.7g | 2.9g | 9.5g | 1.1g |
8% | 11% | 15% | 11% | 18% |
| Per 100g | Per serving | |
| Energy (KJ) | 341KJ | 682KJ |
| Energy (Kcal) | 81Kcal | 163Kcal |
| Fat | 3.8g | 7.7g |
| of which saturates | 1.4g | 2.9g |
| Carbohydrates | 9.4g | 19g |
| of which sugars | 4.8g | 9.5g |
| Protein | 1.3g | 2.6g |
| Salt | 0.55g | 1.1g |
| Calcium | 25g | 49.85g |
| Vitamin D | 0.0g | 0.0078g |