Creamy Mushroom & Potato Soup

Name: Creamy Mushroom & Potato Soup with Parmesan Cheese & Garlic Ciabatta
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 2 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; 3 Garlic; 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

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

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Button Mushrooms

1 packet

Baby Leaves

1 packet

Cream

1 packet

Potato

1 packet

Grated Parmesan Cheese

Garlic

Not included in your delivery

1 drizzle

olive oil

20 g

butter (for the soup)

1 tsp

plain flour

1.5 cup

water

20 g

butter (for the panini)

Nutrition Values

Calories970 kcal

Energy (kJ)4060 kJ

Fat72.2 g

of which saturates44.7 g

Carbohydrate74.7 g

of which sugars10.4 g

Dietary Fibre9.5 g

Protein21 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.

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 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 microwave-safe 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 panini. Place ciabatta directly on oven wire racks and bake until heated through, 5 minutes.

• Divide creamy mushroom and spinach soup between bowls. • Sprinkle with grated Parmesan cheese. • Serve with garlic ciabatta. Enjoy!