Velvet Sweet Potato Soup
Velvet Sweet Potato Soup
$12.00
Ingredients
Water (47%), Sweet Potato (21%), Potato (12%), Cooking Cream (10%) (Reduced Fat Cream (Milk), Thickeners (1422, Xanthan Gum, Carrageenan), Emulsifier (472e), Mineral Salts (Calcium Carbonate, Potassium Chloride)), Brown Onion (3.8%), Ginger, Extra Virgin Olive Oil, Butter (Pasteurised Cream (from Milk), Salt), Garlic, Heart Salt (Potassium Chloride, Sodium Chloride, Thaumatin), Cumin Powder, Coriander Powder, Turmeric Powder, Black Pepper.
ALLERGY ADVICE: Contains Milk. May contain tree nuts, peanuts, soy, fish, egg, sesame seeds.
Nutrition Information
| Average Quantity per Serve | Average Quantity per 100g | |
| Energy | 1330 kJ (318 Cal) | 350 kJ |
| Protein | 5.4 g | 1.4 g |
| - Gluten | ND | ND |
| Fat, total | 20.4 g | 5.4 g |
| - Saturated | 10.0 g | 2.6 g |
| Carbohydrate | 25.7 g | 6.8 g |
| - Sugars | 9.0 g | 2.4 g |
| - Fibre | 5.0 g | 1.3 g |
| Sodium | 419 mg | 110 mg |
The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.
380g Serve.
True to its name, this soup is silky, rich and unapologetically indulgent. We slow-roast sweet potato until it's deeply caramelised, then blend it to a velvety finish with just the right touch of cream - smooth enough to feel like a treat, hearty enough to call a meal. It's the kind of soup that tastes like it took all day, with warmth and depth in every spoonful. Comfort food, elevated.
This meal is also suitable for anyone following a gluten free or vegetarian diet.
This meal has been endorsed by Coeliac Australia which provides confidence to individuals following a gluten free diet.
Made in Australia by hand from at least 95% Australian ingredients.