Final week penny
Final week penny

Marigold Swiss Vegetable Vegan Bouillon Powder £2.39

  • Description
  • Nutritional Info
  • Additional Info
  • Delivery Info


Nutritional Information

Additional Info


Hydrolysed Vegetable Protein, Potato Starch, Sea Salt, Palm Oil*, Vegetables 10% (celery, onions, carrots, leeks), Maize Starch, Spices (tumeric, white pepper, garlic, mace, nutmeg) Parsley, Lovage.*Sourced from sustainable plantations. Suitable for Vegetarians and Vegans.

For allergens, see ingredients in bold.

Free from:

Preservatives, colourings, artificial flavourings or genetically modified material.

Select Size Size

Rated 5 out of 5 by 6 reviewers.
Rated 5 out of 5 by An all time favourite Was pleased to see this being available again. Really versatile product, for gravy making, adding as a seasoning to food, mix with a little oil and brush over food whilst grilling. Add to omelettes. 02 July 2016
Rated 5 out of 5 by A staple My cupboard is never without this product. I use it to flavour most of my savoury dishes and at times, I enjoy it in a cup as a simple soup with a dash of oat cream. Delicious! Good online service. Thank you! 09 May 2014
Rated 5 out of 5 by Great product great price This stock is excellent. Makes soups stews and even burgers taste great. Have been using it for years. 25 March 2014
Rated 5 out of 5 by good and tasty Well as ive said before, nice, and tasty and versatile for making gravies, add to cooking meat and veg, also omelettes. You can even add a sprinkle into pastry or bread mix. Only downfall was I had to wait three weeks as missed out of my parcel but have now thanks. 12 March 2014
Rated 5 out of 5 by swiss vegetable vegan bouillon powdewr Avery versatile nice tasty powder, make a nice gluten free gravy or just sprinkle into omelettes, stews, home made burgers and anything that's savoury. delicious added to baked beans too. 10 January 2014
Rated 5 out of 5 by Love it! Love it! Going to order some more (my local H + B don't stock the Reduced Salt version unfortunately). 28 August 2013
  • 2017-01-18 T10:18:15.843-06:00
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