Vegetable Soup Flakes

Vegetable Soup Flakes

SKU Unit Size
22052 200 g
22053 400 g
22054 2 kg
22055 5 kg
22056 10 kg
22057 25 kg
  • Description

    A blend made with dehydrated vegetable flakes for quick and easy soup making.

  • Ingredients

    Dehydrated vegetables (carrot, potato, onion, green bell pepper, red bell pepper, leek).

  • Directions

    Add 1 part flakes to 8 parts water or soup stock. Boil for 10 minutes then cover and simmer 15 minutes. Serve hot.

  • Storage

    Storage should be in a cool, dry area (below 70°F and 60%RH), in sealed containers to provide for a shelf life of minimum 12 months without any appreciable loss of flavour or functional characteristics.

  • Nutrition

    Nutrition Facts Per 2 tbsp (15 g) Amount % Daily Value
    Calories 50 -
    Fat 0 g 0%
    Saturated Fat 0 g -
    + Trans Fat 0 g 0%
    Carbohydrate 12 g -
    Fibre 2 g 8%
    Sugars 4 g 4%
    Sugar Alcohol - -
    Protein 1 g -
    Cholesterol 0 mg -
    Sodium 25 mg 1%
    Potassium 300 mg 6%
    Calcium 20 mg 2%
    Iron 0.5 mg 3%
SKU Unit Size
22052 200 g
22053 400 g
22054 2 kg
22055 5 kg
22056 10 kg
22057 25 kg
  • Description

  • Ingredients

  • Directions

  • Nutrition

  • Storage

  • A blend made with dehydrated vegetable flakes for quick and easy soup making.

  • Dehydrated vegetables (carrot, potato, onion, green bell pepper, red bell pepper, leek).

  • Add 1 part flakes to 8 parts water or soup stock. Boil for 10 minutes then cover and simmer 15 minutes. Serve hot.

  • Nutrition Facts Per 2 tbsp (15 g) Amount % Daily Value
    Calories 50 -
    Fat 0 g 0%
    Saturated Fat 0 g -
    + Trans Fat 0 g 0%
    Carbohydrate 12 g -
    Fibre 2 g 8%
    Sugars 4 g 4%
    Sugar Alcohol - -
    Protein 1 g -
    Cholesterol 0 mg -
    Sodium 25 mg 1%
    Potassium 300 mg 6%
    Calcium 20 mg 2%
    Iron 0.5 mg 3%
  • Storage should be in a cool, dry area (below 70°F and 60%RH), in sealed containers to provide for a shelf life of minimum 12 months without any appreciable loss of flavour or functional characteristics.