- October 2011
- Serves 6
- 20 minutes to make, 20 minutes to cook
This healthy vegetable soup recipe is the perfect winter-warmer – with a dash of double cream for a touch of decadence.
- 4.4g (1.6g saturated)
- 21.7g (4.7g sugar)
Freeze in portions, or in one batch. Pour the cooled, finished soup into sealable freezer bags or airtight containers and freeze for up to 6 months. Put into a pan and reheat until piping hot.
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