Roasted Red Pepper & Tomato & Potato Soup Smooth, comforting, and gently savory, this soup blends roasted red peppers with tender potatoes for a rich, well-rounded flavour. A hearty base of rice, carrots, celery, cabbage, tomatoes, and onions adds depth and natural sweetness, while buttermilk powder and a touch of coconut and extra-virgin olive oil create a creamy, satisfying finish. Lightly seasoned with paprika, garlic, and warm spices, it’s balanced with a hint of brightness from citric acid for just the right amount of tang. A cozy, flavour-forward bowl that’s both comforting and full of character. Roasted red pepper and Potato. Ingredients: rice, carrot, celery, cabbage, potato, tomatoes, roasted red peppers, onions, red peppers), Buttermilk powder, Modified corn starch, Sugars (sugar, corn syrup solids) Salt, Potassium chloride, Coconut oil, Extra virgin olive oil, Silicon dioxide, Sodium phosphate, Paprika, Spice, Garlic powder, Citric acid (for tartness), sunflower oil Sodium, Potassium phosphate, Mono and diglycerides, inosinate, guanylate, Guar gum, Soy lecithin (emulsifier). Contains: Milk, Soy. Directions: Add content of Jar into a pot, remove oxygen pack. Add 6 cups water and boil for 20 to 25 minutes until rice is tender. Add one car of either coconut milk, evaporated milk or cup of 333ml of Milk. (Add more liquid if desired) salt to taste.
