Creamy Leek & Potato Soup
with Parmesan & Wholemeal Panini
What’s the best way to warm up over the cooler months? A bowl of comforting, homemade soup of course! This one’s super easy, all pulled together in one pot. Simmer hearty veggies in cream and stock for flavour and richness, and serve with crusty bread for dunking.
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
Ingredients
1
potato
1
carrot
1 stalk
celery
1
leek
1 sachet
Herb & Mushroom Seasoning
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
2
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
plain flour
(Contains Gluten; )
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Cut potato and carrot into 1cm chunks. Roughly chop celery and leek.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add the butter, potato, carrot, leek and celery and cook until tender, 3-4 minutes. • Add herb & mushroom seasoning, the plain flour and the garlic paste 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, 15-20 minutes. Season with salt and pepper. • Before serving, toast or grill wholemeal panini to your liking, then drizzle with olive oil.
• Divide creamy leek and potato soup between bowls. • Sprinkle with grated Parmesan cheese. Tear over parsley. • Serve with wholemeal panini. Enjoy!