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*, tomatoes, chickpeas, dark lentils, red rice, swede, onion, butternut squash, carrot, parsnip, masala curry paste (sunflower seeds, sultanas, water*, tomatoes, ginger, garlic purée, sea salt*, turmeric, cumin, chilli, cayenne pepper), celeriac, apricots, celery, cauliflower, harissa paste (olive oil, red peppers, coriander leaf, garlic, caraway seeds, chilli, coriander seeds, mint, sea salt*), lemon juice, vegetable bouillon (sea salt*, yeast extract*, rice flour, onion, carrots, celery, palm oil, turmeric, parsley), sea salt*, garlic puree, black 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, mustard, port (sulphur dioxide).
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.