Description
xPerfect in soup & casseroles, Fat-free, Source of folic acid, protein & fibre, Suitable for vegetarians
Product informationPerfect in soup & casseroles, Fat-free, Source of folic acid, protein & fibre, Suitable for vegetarians
Suitable for vegetarians
Instructions
Hob - From Ambient. 1. Soak 100g of vegetable broth mix in 500ml cold water for 8-12 hrs.
2. Drain, rinse and place into a large saucepan with 500ml of water.
3. Boil for 10 minutes, then simmer for 40 minutes, until the broth mix has softened but is slightly firm to the bite.
4. Drain, rinse and use.
2. Drain, rinse and place into a large saucepan with 500ml of water.
3. Boil for 10 minutes, then simmer for 40 minutes, until the broth mix has softened but is slightly firm to the bite.
4. Drain, rinse and use.
Recipes
Roasted Tomato & Red Pepper Soup
Serves 4
Preparation time: 15 minutes
Soaking time: 8-12 hours or overnight
Cooking time: 50 minutes
Ingredients:
2 large red peppers, deseeded and quartered
4 medium tomatoes, halved
100g Great Scot Vegetable Broth Mix, soaked and drained
1 tbsp vegetable oil
2 garlic cloves, crushed
1 litre vegetable stock, hot
3 tsp smoked paprika
Salt and black pepper
4 tbsp crme frache
Method:
1. Preheat the oven to 200C (fan 180~C), Gas Mark 6.
2. Bake the peppers and tomatoes on a baking tray in the preheated oven for 20-25 minutes.
3. Meanwhile, boil the vegetable broth mix for 10 minutes and drain.
4. Heat the oil in a large pan and fry the garlic for 1-2 minutes.
5. Add the cooked peppers, tomatoes, broth mix, stock and 2 teaspoons of the paprika. Bring to the boil, cover and simmer for 40 minutes until the vegetable broth mix has softened.
6. Blend with a hand blender or liquidiser until no large pieces remain.
7. Season to taste before serving with a spoonful of crme frache and a little sprinkle of the remaining paprika.
Serves 4
Preparation time: 15 minutes
Soaking time: 8-12 hours or overnight
Cooking time: 50 minutes
Ingredients:
2 large red peppers, deseeded and quartered
4 medium tomatoes, halved
100g Great Scot Vegetable Broth Mix, soaked and drained
1 tbsp vegetable oil
2 garlic cloves, crushed
1 litre vegetable stock, hot
3 tsp smoked paprika
Salt and black pepper
4 tbsp crme frache
Method:
1. Preheat the oven to 200C (fan 180~C), Gas Mark 6.
2. Bake the peppers and tomatoes on a baking tray in the preheated oven for 20-25 minutes.
3. Meanwhile, boil the vegetable broth mix for 10 minutes and drain.
4. Heat the oil in a large pan and fry the garlic for 1-2 minutes.
5. Add the cooked peppers, tomatoes, broth mix, stock and 2 teaspoons of the paprika. Bring to the boil, cover and simmer for 40 minutes until the vegetable broth mix has softened.
6. Blend with a hand blender or liquidiser until no large pieces remain.
7. Season to taste before serving with a spoonful of crme frache and a little sprinkle of the remaining paprika.
Package Type
Re-Closable Packaging
Other Information
Full Product Name:
A Mix of Dried Cereal, Pulses & Vegetables
Storage:
Store in a cool dry place. Once opened store in an airtight container.
Best before end: See side of pack.
Usage:
16 Servings
Origin:
Product of more than one country. Packed in the UK
Additional Information:
When cooked according to instructions. 30g of uncooked vegetable broth mix weighs approximately 80g when cooked.
A Mix of Dried Cereal, Pulses & Vegetables
Storage:
Store in a cool dry place. Once opened store in an airtight container.
Best before end: See side of pack.
Usage:
16 Servings
Origin:
Product of more than one country. Packed in the UK
Additional Information:
When cooked according to instructions. 30g of uncooked vegetable broth mix weighs approximately 80g when cooked.
Brand
Great Scot
For decades we've been helping cooks create delicious results in the kitchen. Our quality ingredients provide a wholesome base for endless recipes. With a wide range of pulses, grains and cereals, trust Great Scot to help you take the best to your table.
For more information and recipes: www.greatscotfoods.co.uk
Manufacturer
Great Scot,
Admail 4185,
Glasgow,
G1 1UQ.
Admail 4185,
Glasgow,
G1 1UQ.
Country of Packing
United Kingdom
Return To Address
Got a question or some feedback: 01933 654 340
Or write to us at:
Great Scot,
Admail 4185,
Glasgow,
G1 1UQ.
Or write to us at:
Great Scot,
Admail 4185,
Glasgow,
G1 1UQ.
Typical ValuesPer 100g as consumedPer 80g serving as consumed
| Energy | 466kJ | 373kJ |
| 110kcal | 88kcal | |
| Fat | 0.4g | 0.3g |
| of which saturates | 0.1g | 0.1g |
| Carbohydrate | 19.2g | 15.4g |
| of which sugars | 1.3g | 1.0g |
| Fibre | 5.1g | 4.1g |
| Protein | 4.8g | 3.9g |
| Salt | Trace | Trace |
| Folic Acid | 34g | 27g |
| 17%NRV | 14%NRV | |
| NRV = Nutrient Reference Value |
Typical ValuesPer 100g as consumedPer 80g serving as consumed
| Energy | 466kJ | 373kJ |
| 110kcal | 88kcal | |
| Fat | 0.4g | 0.3g |
| of which saturates | 0.1g | 0.1g |
| Carbohydrate | 19.2g | 15.4g |
| of which sugars | 1.3g | 1.0g |
| Fibre | 5.1g | 4.1g |
| Protein | 4.8g | 3.9g |
| Salt | Trace | Trace |
| Folic Acid | 34g | 27g |
| 17%NRV | 14%NRV | |
| NRV = Nutrient Reference Value |
Ingredients
Pearl Barley, Yellow Split Peas, Green Split Peas, Blue Peas, Red Split Lentils, Dried Vegetables (in Variable Proportions: Potato, Carrot, Leek, Cabbage, Swede, Celeriac)
Allergen Information
Contains Barley, Contains Celery, May Contain Cereals Containing Gluten, May Contain Soya
Allergy Information
May contain other Cereals containing Gluten and Soya
Dietary Information
Suitable for Vegetarians
