Rod & Ben’s has added two more full-bodied flavours to its range of soups to warm consumers up this winter.
Described as a time-honoured classic, the new Hearty Leek, Bacon & Potato soup uses top quality meat from the Well Hung Meat Company along with founder Roddy Hall’s home-grown leeks.
“We know that today’s soups come in many shapes and sizes from vegan, lactose-free and chunky to ‘home spun’ and ‘exotic influences’, but we really wanted to remind the soup-loving community that our specialist subject is ‘healthy yet hearty’,” says Hall. “We’ve wanted to join forces with our Well Hung, Devon neighbours for quite some while – packs will be jointly branded – because everyone’s only too aware that soups with high protein footprints are the nation’s best sellers.”
The other new variety is the ‘head-turning’ Beetroot, Cumin & Fennel, which the company says showcases beetroot in a captivating light working in tandem with warm and earthy cumin along with fennel.
