Discover the delicious Knorr ® Dehydrated Tomato Soup with Vermicelli. Experience the savory taste of this tomato and vermicelli broth! With the delectable Knorr ® Dehydrated Tomato Soup with Vermicelli, enjoy all the flavorful goodness of this tomato and vermicelli broth! This Nutri-score B vegan soup is made without artificial coloring, preservatives, and with tomatoes grown through sustainable agriculture. This format allows you to prepare 4 bowls of soup. A comforting soup recipe ready in 5 minutes: pour the contents of the sachet into 1 liter of cold water, then bring to a boil. Let it simmer for 5 minutes. It’s ready! The economical Knorr® soups range blends delicious vegetables to offer you classic soups at an affordable price! Also available in this range: Knorr ® Watercress Velouté for 4 people 53g, Knorr ® Cream of Asparagus Soup for 4 people 70g, Knorr ® Chicken Flavor Soup with Vermicelli for 4 people 63g... Packaged in a recyclable sachet, this dehydrated soup is made without artificial coloring or flavor enhancers. Do you know what dehydration is? Contrary to popular belief, dehydration has existed since ancient times: it is one of the oldest food preservation methods! A dehydrated soup is made from dried ingredients reduced to powder. The raw materials are the same as in a traditional soup, but they undergo a special process to remove the water content. Carl Heinrich Knorr®, founder of the Knorr® brand, was among the first to incorporate this process into soup manufacturing, more than 175 years ago. Knorr® works towards a sustainable food future for you and the planet.
Ingredients: vermicelli: 36% (durum WHEAT semolina, WHEAT flour), tomato²: 20%, corn starch, salt, fructose, sugar, onion¹: 2.5%, potassium chloride, corn oil, yeast extract, hydrolyzed vegetable proteins, flavorings, spices and seasoning (garlic², turmeric, pepper, parsley root²), lemon juice (lemon juice, maltodextrin). May contain: other cereals containing gluten, celery, milk, mustard, egg, soy. ²Ingredients from sustainable agriculture: 23%. 22.5% vegetables².
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