Looking for a light but tasty lunch? The unique combination of carrot and butterbean makes this wonderful soup recipe just a little bit different. We take the finest butterbeans and Scottish carrots; blend together in a vegetable bouillon and season with a touch of fennel and chopped parsley. Too good to restrict to a lunch time treat!
- 2 of your 5 a day
- Only 230 calories
- Low Fat
- Gluten Free
- No artificial colours or preservatives
- Vegetarian Society Approved
Ingredients
Water, Carrots (27%), Cooked Butterbeans (12%), Onions, Rapeseed Oil, Modified Cornflour, Tomato Paste, Cornflour, Salt, Yeast Extract, Parsley, Sugar, Ground Fennel, White Pepper. For allergens, including cereals containing gluten, see ingredients in bold.
Storage
Store in a cool, dry place. Once opened empty contents into a suitable food container and refrigerate below 5 degrees Celsius, Consume within 2 days.
Nutritional Information (per 100g)
| Energy | 241kJ/58kcal |
| Fat | 1.9g |
| of which saturates | 0.2g |
| Carbohydrate | 7.2g |
| of which sugars | 2.7g |
| Fibre | 2.2g |
| Protein | 1.7g |
| Salt | 0.7g |
