Creamy Bacon, Mushroom & Spinach Soup

Name: Creamy Bacon, Mushroom & Spinach Soup with Parmesan Cheese & Garlic Ciabatta
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 Ciabatta; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Button Mushrooms; 1 packet Baby Leaves; 1 packet Cream; 1 packet Potato; 1 packet Grated Parmesan Cheese; 100 g Diced Bacon; 1 drizzle olive oil; 20 g butter (for the soup); 1 tsp plain flour; 1.5 cup water; 20 g butter (for the panini)

with Parmesan Cheese & Garlic Ciabatta

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It’s getting a little chilly in here, quick grab a pan and let’s make a soup that is bound to keep the cold at bay. Toss in some mushrooms and roasted potato, add a dash of cream and it’s a silky and umami sensation. We’re already feeling a lot more toasty!

Allergens:

Wheat

•Gluten

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk. )

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Button Mushrooms

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

100 g

Diced Bacon

Not included in your delivery

1 drizzle

olive oil

20 g

butter (for the soup)

(Contains: Milk; )

1 tsp

plain flour

(Contains: Gluten; May be present: Wheat. )

1.5 cup

water

20 g

butter (for the panini)

(Contains: Milk; )

Nutrition Values

Calories1100 kcal

Energy (kJ)4600 kJ

Fat84.1 g

of which saturates49.1 g

Carbohydrate74 g

of which sugars10.3 g

Dietary Fibre8.3 g

Protein28.5 g

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Finely chop garlic. Thinly slice button mushrooms. Roughly chop baby spinach leaves.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook the butter (for the soup) and mushrooms until softened, 5-7 minutes. • Add herb & mushroom seasoning, the plain flour and half the garlic and cook until fragrant, 1 minute.

• Add cream (see ingredients), vegetable stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 5-7 minutes. • Remove from heat, then add the roasted veggies and baby spinach. Stir to combine. Season with salt and pepper.

• Meanwhile, cut panini into slices. • In a small heatproof bowl, combine the butter (for the panini) and remaining garlic. Season and microwave in 10 second bursts until melted. • Spread garlic butter over cut sides of the panini. Place panini directly on oven wire racks and bake until heated through, 5 minutes.