Iglo

Iglo soup vegetables

The Iglo soup vegetables made from carrots, potatoes, runner beans, cauliflower and broccoli are ideal as a filler for clear beef or vegetable soups and can also be used as a base for cream soups. But soup vegetables can also be different: Mayonnaise salad with soup vegetables

About the manufacturer:

Preparation in the pot:

Bring the soup to the boil in a saucepan. Add the still frozen vegetables and cook on a low flame for 8 minutes. Then finish seasoning the soup to taste.

In the microwave:

Place the unthawed Iglo Soup Vegetables in a microwave-safe dish with 3 tablespoons of water and cook covered at 600 watts for approx. 10-12 minutes. Halfway through the preparation time, stir well.