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Creamy Roasted Veggie & Corn Soup

with Extra Cheddar & Parsley

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Calories

:

750 kcal

Protein

:

17.8g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk

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

Ingredients

Serving amount

2

Garlic

1 sachet

Garlic & Herb Seasoning

1 tin

Sweetcorn

2 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Potato

1

Carrot

1

Leek

1

Cauliflower

1

Lemon

1 sachet

All-American Spice Blend

Nutrition Values

Calories750 kcal

Energy (kJ)3140 kJ

Fat60 g

of which saturates38.8 g

Carbohydrate30 g

of which sugars17.7 g

Dietary Fibre6.4 g

Protein17.8 g

Sodium1330 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

1

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

2

• Meanwhile, thinly slice leek. Slice lemon into wedges. Finely chop garlic. Drain sweetcorn.

3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek and corn, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and All-American spice blend, and cook until fragrant, 1 minute.

4

• Add cream (see ingredients) and the water, and bring to the boil. Reduce heat to medium, then simmer until slightly reduced, 4-5 minutes.

5

• To the soup, add roasted veggies and a squeeze of lemon juice, then stir to combine. Season to taste.

TIP: Add a splash more water if the soup looks too thick.

6

• Divide creamy roasted veggie and corn soup between bowls. Sprinkle over shredded Cheddar cheese. Tear over parsley. Enjoy!

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