Creamy Mushroom & Spinach Soup

Name: Creamy Mushroom & Spinach Soup with Parmesan Cheese & Garlic Ciabatta
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 sachet Herb & Mushroom Seasoning; 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; 2 Ciabatta; 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

Get up to $175 off

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!

Tags:

Veggie

Allergens:

Milk

•Wheat

•Gluten

•Soy

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

Garlic

1 sachet

Herb & Mushroom Seasoning

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; )

Ciabatta

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

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

Calories967 kcal

Energy (kJ)4050 kJ

Fat72.1 g

of which saturates44.7 g

Carbohydrate74.4 g

of which sugars10.3 g

Dietary Fibre9.1 g

Protein20.9 g

Sodium1500 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 Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks. Cut onion
(see ingredients) 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 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 half the garlic and cook until fragrant,
1 minute.

• Add cream (see ingredients), vegetable stock
powder and the water to the saucepan 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 leaves. Stir to combine.
Season with salt and pepper.

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