Yeo Valley Organic is expanding its soup range with four new recipes ahead of the autumn season, with the products set to launch in retailers from September.

The new single-serving pots are made with natural, organic ingredients and are designed as a convenient option for lunch. The range comprises Sweet Potato, Carrot & Lentil; Broccoli, Pea & Spinach; Tomato, Spinach & Lentil; and Cauliflower, Leek & Cheddar.

Each recipe contains at least two portions of vegetables towards the recommended five-a-day intake, while also providing a source of protein.

Three of the four recipes are high in fibre, reflecting continued consumer interest in the nutrient and its role as part of a balanced diet. The brand says the recipes have been developed to combine vegetable content with convenience, while retaining the taste and texture expected from a chilled soup product.

Alice Mayor, nutritionist at Yeo Valley Organic, said: “It’s already starting to feel like autumn in the Valley, so we’re excited to introduce our new soup range. We’re passionate about creating delicious food made with natural ingredients that people genuinely enjoy eating. We know that, more than ever, health is an important consideration when it comes to food choices, and while nutrients such as fibre have long been recognised for their benefits, it’s encouraging to see more people prioritising them as part of a healthy diet. That’s why we’ve worked hard to develop recipes that offer great taste as well as great nutrition. We’re really excited for people to try them.” – Alice Mayor, Nutritionist, Yeo Valley Organic

The launch extends Yeo Valley Organic’s existing soup offering and adds further vegetable-led options to the brand’s chilled food portfolio.