515ml of Garden zucchini soup with basil infused olive oil.
gluten-free, dairy-free
Cooking Instructions:
Chilled Soup - Leave overnight in the fridge, cut open bag and pour into bowl.
Hot Soup- 15m in simmering water, cut open bag and pour into bowl.
Basil oil - 5m in a small cup of room temperature water, in till it becomes liquid again, drizzle overtop of the soup.
