CAULIFLOWER SOUP with dill
-5. FROZEN VEGETABLE SOUPS-INGREDIENTS:
cauliflower
carrot
parsley
leek
celery- cauliflower cube
dill
Nutrition facts per 100g
Energy: 91kJ / 22kcal
Protein: 2,0g
Carbohydrates: 5,5g
Total fat: 0,2g
Energy: 91kJ / 22kcal
Protein: 2,0g
Carbohydrates: 5,5g
Total fat: 0,2g
Preparation: boil 1-1,5 l of water with a stock cube or a meat stock in a pot. Add the contents of the boiling brew and cook for 15-20 minutes. Season the soup to fit your taste, to improve the aroma and taste you can add cream to the soup.
| Net weight | Bulk container | |
|---|---|---|
| Catering trade packaging | 1,0 kg 2,5 kg |
10 x 1,0 kg = 10 kg 4 x 2,5 kg = 10 kg |
| Wholesale and industry packaging | 10 kg 20 kg |
Cardboard boxes Paper bags |
