Ingredients: split peas, gluten free pasta, quinoa, veg bouillon, dried onions, Ras-el-Hanout, paprika, ginger and pepper.
Allergens: fennel – Gluten Free and Vegan
To make: Boil 2½ pints of water in a pan, add the packet contents with a sliced carrot and pepper, cubed butternut squash and a tin of tomatoes. Simmer for 1hr, stir occasionally. Add another half pint of water if req. Can add pre-cooked/left over chicken, lamb, sea food if req. Season to taste. Serves 4+
Nutritional Information: per serving when based on 4 servings:
Energy 1444kj and 342kcal, Fat 3g of which saturates 0g, Carbohydrates 53g of which sugars 6g, Fibre 15g, Protein 18g and Salt 1g