Creamy Mushroom & Spinach Soup

Name: Creamy Mushroom & Spinach Soup with Parmesan Cheese & Garlic Ciabatta
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 potato; 1 Brown Onion; 1 packet button mushrooms; 1 bag baby spinach leaves; 1 sachet Herb & Mushroom Seasoning; 1 tsp plain flour; ½ bottle cream; 1 sachet vegetable stock powder; 1.5 cup water; 1 packet ciabatta; 3 clove garlic; 20 g butter (for the soup); 20 g butter (for the ciabatta); 1 packet Grated Parmesan Cheese

with Parmesan Cheese & Garlic Ciabatta

4.5(206)

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Calories

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Protein

19.1g protein

Total

30 minutes

Difficulty

Easy

Veggie

Allergens:

Gluten
Milk
Soy
Gluten(Wheat)
Eggs
Sesame
Milk
May contain traces of allergens
Almond
Hazelnut

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! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

Brown Onion

1 packet

button mushrooms

1 bag

baby spinach leaves

1 sachet

Herb & Mushroom Seasoning

½ bottle

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

1 packet

ciabatta

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

3 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains: Gluten; )

1.5 cup

water

20 g

butter (for the soup)

(Contains: Milk; )

20 g

butter (for the ciabatta)

(Contains: Milk; )

Nutrition Values

Energy (kJ)3085 kJ

Fat50.3 g

of which saturates29.6 g

Carbohydrate51.1 g

of which sugars11.1 g

Protein19.1 g

Sodium1321 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

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• 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 saucepan, heat a drizzle of olive oil over high heat. Cook the butter(for the soup) and mushrooms until softened, 5-7 minutes. • Add herb & mushroom seasoning, the plain flour and 1/2 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 ciabatta into slices. • In a small heatproof bowl, combine the butter (for the ciabatta) and remaining garlic. Season and microwave in 10 second bursts until melted. • Spread garlic butter over cut sides of the ciabatta. Place ciabatta directly on oven wire racks and bake until heated through, 5 minutes.