OFFER
MIXED VEGETABLES, SALAD AND VEGETABLES SOUP
Cauliflower soup with dill
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Compposition : cauliflower roses, carrot, parsley, leek, celery, cauliflower cubes, dill leaves.
Preparation: boil 1-1,5 l of water with a stock cube or a meat brew in in pot. Add the contents of the boiling brew and cook for 15-20 minutes. Season the soup to fit your taste, to improve the aroma and taste you can add carem to the soup. |
Nutritive value in 100 g:
- Energy: 91kJ / 22kcal
- Proteins: 2,0g
- Carbohydrates: 5,5g
- Fat: 0,2 g
| Packaging to retail |
Packaging to catering |
Packaging to industry |
Net weight [kg]
|
Package collective [kg] |
Net weight [kg]
|
Package collective [kg] |
Cartons Net weight [kg] |
Bags Net weight [kg] |
| 0,4 |
20 x 0,4 = 8 |
2,5 |
4 x 2,5 = 10 |
10 |
20 |
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