Riverford Wicked Leeks

Chickpea, cauliflower & coconut masala soup 750ml

Chickpea, cauliflower & coconut masala soup 750ml


Availability: In stock

Gold award winner at the Soil Association Organic Food Awards 2013.

A thick and colourful soup with comforting coconut and cauliflower combined with mild masala, vibrant spinach, chunky chickpeas and veg. We’ve called it soup, but it’s hearty and filling; more like a meal in a bowl. Serves 2-3.

Made by the Riverford Farm Shop to Ben Watson’s recipe using the best ingredients, it tastes so homemade you could pass it off as your own. It’s a larger portion than most shop-bought soups and will easily serve two people as a main meal with no scrimping on the portions.

keep it cool

Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.

Keep chilled and use within 8 days. Suitable for home freezing.


water*, coconut milk (15%), cauliflower (11%), butternut squash, onion, spinach, chickpeas (5%), masala curry paste (sunflower seeds, sultanas, water*, tomatoes, ginger, garlic, turmeric, cumin, chilli, cayenne pepper, sea salt*), sunflower oil, vegetable bouillon (sea salt*, yeast extract, rice flour, onions, carrots, celery, palm oil, turmeric, parsley), sea salt*, garlic purée, pepper, (* non organic).

For allergens see ingredients in bold.

Prepared in a mixed kitchen, may contain traces of : wheat, oats, spelt, egg, milk, almonds, hazelnuts, cashews, walnuts, peanuts, soya, sesame, celery, celeriac, mustard, port (sulphur dioxide).

heating instructions

microwave : Heat for 4 minutes on high. Leave to stand for about 2 minutes. Ensure soup is piping hot throughout. If not re-cover and heat for a brief period. Take care when handling as soup may be hot

hob : Empty contents into a saucepan and heat gently, stirring occasionally. Serve piping hot. Do not reheat.