Indian Vegetable Soup

This mildly spicy Indian soup is made with coconut milk and is packed full of vegetables, spices, fresh herbs, and a hint of trassi. 500 ml, sufficient for 2 bowls, gluten-free.

Carrot, green beans, pointed cabbage, cauliflower, white onion, garlic, cumin seeds, coriander seeds, turmeric, galangal, trassi (shrimp paste), candlenut, sambal badjak, coconut milk, santen (coconut cream), organic vegetable stock, pepper and salt, sunflower oil.

Allergens: noten, schaaldieren, sulfiet.

MicrowaveMarleen's choice

Heat the soup in the microwave with the lid loosely on for 2-3 minutes, or in a saucepan on the stove.

Energy38,21 kcal

Protein0,84 g

Fat2,75 g

of which saturated1,71 g

Carbohydrates1,91 g

Dietary fibre1,13 g

Salt0,15 g

Average weight: 500 g

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