Tideford Organics has introduced five new soups offering a series of fresh tastes for the spring and summer seasons using ingredients which are farmed responsibly using no pesticides.
The varieties are: Beetroot Soup with Pomegranate, which has a natural sweetness due to the addition of carrots and parsnips as well as a subtle kick from turmeric and coriander; Watercress Soup with Spirulina, Lemon and Cracked Black Pepper – offering a peppery bite; Cucumber Soup with Dill and Kefir; and Organic Gazpacho Soup which is handmade using Italian tomatoes, cucumbers and red peppers finished with a splash of sherry vinegar and extra virgin olive oil. All can be served hot or cold. To finish the offer is Chicken Soup with Spring Vegetables, which incorporates peas, leeks, courgettes, potatoes, spring onions, and is completed with spring herbs for a light and nutritious soup.
“These tasty new soups follow on from our hugely successful ‘celebrity chefs’ and ‘winter detox’ ranges,” comments Tideford Organics MD Lynette Sinclair. “They are all very healthy, with many containing ‘superfoods’, and are ideal for those who are time precious but passionate about consuming high quality, healthy and organic produce. With many of the soups suitable for vegetarians, vegans and coeliacs, there really is a flavour for everyone.”
