image 1 of Cully & Sully Vegetable Soup 400G
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Cully & Sully Vegetable Soup 400G




Cully & Sully Vegetable Soup 400GApart from over-indulging in wives, Henry VIII was also a glutton, favouring 14 course banquets prepared by his 200 kitchen staff. Amongst the bizarre items on the menu were grilled beavers' tails, whole roasted peacocks, internal organs (although not of his wives!) and whale meat. Vegetables also featured, but not to excess, as they were viewed as the food of the poor.(all the nitty gritty is on
Meet Cully & SullyCully & Sully love food.Growing up in Ireland's foodie capital, Cork, they ate a lot of good food, Cully (the cook) knows that for good food you need great ingredients.They also love business (well Sully does!!). The business of making good honest & tasty food is what Cully & Sully do best!
Recyclable PackBe Tub-Aware: Reuse or Recycle.@ Cully & Sully Limited.All rights reserved.
Pack size: 400G


Water, Carrot (21%), Potato (11%), Onion (8%), Leek (5%), Cream (Milk), Salted Butter(Milk), Celery (2.5%), Concentrated Crushed Tomato, Vegetable Stock [Salt Yeast Extract, Rice Flour, Vegetables (Onion, Celery Carrot), Sunflower Oil, Turmeric, Parsley], Sugar, Fresh Parsley, Salt, Black Pepper, Thyme

Allergy Information

May also contain Nuts. For allergens see ingredients in bold.

Net Contents

400g ℮

Preparation and Usage

Shake well before heatingPretend You're Dining Out:Make some root vegetable crisps and float them on the soup. Use a potato peeler to peel thin strips of potato, carrot, parsnip or beetroot. Fry them in about 1 cm of nice olive oil until crisp. Drain on some kitchen paper and sprinkle with salt.Why not reuse this tub?It's perfect for freezing leftovers, bringing lunches to work or even growing seeds.

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