Sponsored: Woolies’ new fresh-cut soup mixes and veg spaghetti

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Sponsored: Woolies' new fresh-cut soup mixes and veg spaghetti

Woolworths’ range of fresh-cut soup mixes gives you the night off from chopping duty. All that’s left is to sauté the veggies, top with stock and let time work its magic. PLUS: Good news for carb dodgers! Woolies now offers butternut, pumpkin, beetroot and Rainbow carrot spaghetti, too


If you love soup made from scratch, but are not up for midweek chopping, Woolies’ fresh-cut soup mixes could become your stand-by this winter. Made from only the best quality, freshest vegetables and herbs, the ready-cut and -grated soup mixes comprise old favourites including chunky veg, minestrone and butternut, as well as new combinations such as cauliflower, broccoli and kale, root veg and kale, and pumpkin. And here you thought winter was all doom and gloom.


Prepare Woolworths’ cauliflower, broccoli and kale soup mix according to package instructions. Add crushed garlic and chopped chorizo. Serve topped with your favourite Woolies croutons and grated Parmesan.


Pumpkin tagliatelle with bacon, sage butter and Parmesan
Pumpkin tagliatelle with bacon, sage butter and Parmesan

Love pasta, but trying to cut down your carb intake? Struggle to get the kids to eat their vegetables? Woolworths offers a rather tasty solution with its new range of vegetable spaghettis. In addition to the already best-selling baby marrow variety, the veggie section now offers spiralised beetroot, Rainbow carrots, pumpkin and butternut that look just like spaghetti but are completely gluten free and help you reach that elusive five-a-day target. Serve in salads or simply steam and use as a base for your favourite sauces. Spag Bol will never be the same again!


Prepare Woolworths pumpkin spaghetti according to package instructions, divide between serving plates and toss with a generous amount of grated Parmesan.

Fry 8 chopped rashers streaky bacon. In a second pan, melt 5 T butter and add 5 sage leaves. Turn o the heat as soon as the butter starts browning.

Spoon the browned butter and fried sage over the pumpkin spaghetti, sprinkle with the bacon, a few tablespoons of toasted pine nuts and some more Parmesan. Serve immediately.

Serves 4

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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