Vegetable soup

Grab & Go. This recipe has been checked against the School Food Standards and the ingredients are aligned to the Government Buying Standards for Food & Catering Services nutrition criteria (GBSF). Using the GBSF nutrition criteria to buy ingredients helps to reduce the amount of salt, saturated fat and sugar in children’s diets. [ G&G ]

For vegetarians, a portion of non-dairy protein must be provided on three or more days each week at lunch.

Recipe shared by Tony Mulgrew, Chef at Ravenscliffe High School.

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