Leek Soup with Beetroot

Leek Soup with Beetroot

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Ingredients: Whole wheat flour, carrot, garlic, onion, lemon, red pepper, dill, parsley, tomato, leek, beetroot

Preparation method for one portion: Put one dessert spoon of olive oil or butter in a pan. After the butter has melted or the oil has been heated, turn the heat to low and add two tablespoons of the mixture. Fry this for 2 to 3 minutes and then add a glass of water and increase the heat a little and bring to the boil, stirring until it boils. After it comes to a boil, lower the heat and let it simmer for 2 to 3 minutes. If desired, it can also be prepared on the basis of vegetable/chicken/meat broth for higher nutritional values.


Contains gluten

Contains no preservatives, added sugars or salt.

Storage instructions

Store cool and dry and avoid direct sunlight. Close the lid tightly after each use.

Net: 150g

6 Servings