This bean and miso cream soup is a source of fibre, suitable for vegetarians and vegans. It does not contain gluten, lactose or any other allergens, which makes it suitable for the vast majority of diets.
White Bean and Miso Cream Soup
IngredientsWater, 13.1% Cooked Aranca white beans, 13.1% baby carrots, 9.9% mushrooms, 3.3% extra virgin olive oil, 0.6% miso, 0.6% garlic puree, 0.2% salt
WeightsNet weight (g) - 485 g
(Average values per 100 g of product):
Energy value (Kcal/Kjoul) 65.57/274
Fats (g) 4.78
Of which, saturated (g) 0.70
Carbohydrates (g) 3.78
Of which, sugars (g) 1.34
Dietary fibre (g) 1.93
Proteins (g) 1.87
Salt (g) 0.41
Energy value (Kcal/Kjoul) 65.57/274
Fats (g) 4.78
Of which, saturated (g) 0.70
Carbohydrates (g) 3.78
Of which, sugars (g) 1.34
Dietary fibre (g) 1.93
Proteins (g) 1.87
Salt (g) 0.41
TipsThe product is ready to eat. Shake before opening and pour the contents into a microwave-safe container and heat to taste. It can also be heated in a small saucepan over a low heat. Once opened, keep refrigerated between 0 and 4°C and consume within 3 days.
Our cream soups are made to be eaten as they are, or you can add toppings:
- Accompany with some lightly fried wild mushrooms sprinkled on top.
- Season with coconut cream and pumpkinseeds.
- Add spicy oil.
- Cook with vegetarian cream and a little salt and put the mixture into a siphon to make foam.
Our cream soups are made to be eaten as they are, or you can add toppings:
- Accompany with some lightly fried wild mushrooms sprinkled on top.
- Season with coconut cream and pumpkinseeds.
- Add spicy oil.
- Cook with vegetarian cream and a little salt and put the mixture into a siphon to make foam.