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Cauliflower & Black Bomber Cheddar Soup

Potato & Charred Spring Onion Velvety cauliflower and potato soup; finished with cream and r...

Potato & Charred Spring Onion

Velvety cauliflower and potato soup; finished with cream and rich, tangy black bomber cheddar; spiked with grain mustard and topped with charred spring onion. Our luxurious soup delivers the ultimate comfort food hit.

Chef recommends to serve as a starter with a chunk of toasted sourdough or crunchy garlic croutons. Add a few drops of truffle oil to take it to the next level. Alternatively serve in espresso cups as an elegant dinner party amuse-bouche.

 

INGREDIENTS

Vegetable Stock (Water, Onion, Carrots, Leeks, Garlic, celery, Thyme, Rapeseed Oil), Cauliflower(25%), Black Bomber(6%) (Milk), Potato(6%), Cream (Milk), Onion, Spring Onion(1%), Leeks, Blended Vegetable Oil, celerymustard, Salt, Garlic, Black Pepper

Allergen advice. For allergens, see ingredients in bold.

Gluten Free

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

 

COOKING INSTRUCTIONS  

FROM FROZEN

Loosen lid, place on a microwaveable plate. Microwave on full power for 5 ½ minutes, stir thoroughly and microwave again on full power for another 3 ½  minutes or until piping hot. Leave to stand for one minute before serving.

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat. 

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 12 hours or until completely thawed. Loosen lid, place on a microwaveable plate. Microwave on full power for 4 minutes or until piping hot. Leave to stand for one minute before serving.

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat. 

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