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Mexican Cream Soup

Mexican Cream Soup

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Pulp tomatoes (43%), potatoes (16%), carrots (13%), onions (8%), corn (6%), green peas (4%), bell pepper (4%), ground chili pepper, fresh greens, spring water, vegetable oil, dry garlic, table salt, white crystalline sugar, ground black pepper.

Allergens are indicated in bold.

Recipe

Put the frozen soup "tablet" in a pan, add 40 ml of water and bring to a boil on the stove. It can be heated in a microwave oven in a similar way. Delicious in combination with croutons and a few drops of olive oil.

Cannot be re-frozen.

$12.99

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