A smooth, creamy soup comprised of cheddar cheese, garlic and tender pieces of cauliflower.

• Bag. 4 packed in a cardboard master case

• Each individual unit is 531 g which yields 17 portions

• Soup in a dry format

• No artificial flavours Made with sea salt

• Great as a main dish entree or as an accompaniment to a salad or sandwich.

• Product must reach a minimum of 82°C (180°F) measured with a thermometer for 2 minutes by all cook methods given below. Stir before serving.
• Kettle Cooker/Steam Table: gradually whisk contents of package in 4 litres water. Cover container. Set unit on high and cook for 30 minutes. See note above.
• Stove Top: in a suitable container, gradually whisk contents in 4 litres of water. Bring to a boil. Cover and simmer for 20 minutes. Stir occasionally. See note above.
• Convection Oven: in a suitable container, gradually whisk contents in 4 litres of water. Cover container. Set oven temperature to 176°C (350°F) and cook for 30 minutes.