Preparation: keep the coriander and the bag of stock powder separate. Heat 1 tbsp (olive) oil in a large pan and fry the vegetables for 2 minutes at a low temperature. Add 400 ml of water and the contents of the stock powder sachet and bring to the boil. Cook the soup covered for 13 minutes at a low temperature until done. Add the coriander in the last minute. Puree the soup with a hand blender to the desired consistency.
Ingredients
54% pumpkin, 18% carrot, 13% red onion, 11% CELERY, 3% herb stock powder (vegetables (onion powder, leek powder, tomato, garlic, carrot), salt, spices (turmeric, coriander seeds, lovage root, cumin seeds, fenugreek, black pepper ), herbs (parsley, thyme, chives, marjoram), natural flavor (CELERY), yeast extract, sunflower oil, anti-caking agent: E551), 0.6% coriander. E is an EU-approved excipient.
May contain traces of GLUTEN CONTAINING CEREALS, PEANUTS, MUSTARD and SESAME.
