- 200ml Fortisip PlantBased 2kcal Pumpkin Carrot Ginger
- ½ diced onion
- 1 tbsp of oil
- 100g carrots
- 100ml vegetable stock
- Salt and pepper
- 1 tsp garlic crushed or paste
Carrot and pumpkin soup
Recipe highlights
Total cooking time:
40 mins
Category:
Oral Nutritional Supplements
Servings:
1
Ingredients**
Method
- In a pan, add the oil over med/low heat. Add the diced onion and fry for 5 minutes until soft. Add the garlic and fry for 1 minute.
- Grate the carrots and add to the pan, season with salt and pepper.
- Add the stock and bring to the boil. Reduce the heat and simmer until the carrots are soft.
- Remove from heat and stir through the Fortisip. Season to taste.
Hints & tips:
- Serve hot or allow it to cool and freeze until needed.
- Blend if you prefer a smooth soup.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
This recipe is intended for use by carers or patients who have been prescribed Fortisip PlantBased 2kcal by a healthcare professional.
*Do not boil Fortisip PlantBased 2kcal Pumpkin Carrot Ginger to preserve all nutrients.
Fortisip PlantBased 2kcal is a Food for Special Medical Purposes for the dietary management of disease-related malnutrition and must be used under medical supervision.
610 kcal
23g protein
The nutritional information indicated in this recipe is provided as a guide only. Please check the nutritional information on individual ingredients and food labels.