Riverbank Kitchen
Roast Carrot and Parsnip Soup 535ml
This soup is ready to use – just bring to the boil, stirring occasionally, and serve.
535ml container serves 2.
Orders taken from 4pm on Saturday to midnight on Wednesday each week for collection at the Restaurant between 10am – 4pm the following Saturday.
INGREDIENTS (Allergens in bold) :
Carrot, Parsnip, Celery, Garlic, Onion, Vegetable stock, Vegetable oil, Salt, White pepper, Cream (dairy)
STORAGE: Keep refrigerated.
