Creamy Mushroom & Spinach Soup
with Parmesan Cheese & Garlic Ciabatta
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!
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
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 Egg, Sesame, Milk, Almond, Hazelnut. )
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
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
Utensils
Instructions
• 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.
• Divide creamy mushroom and spinach soup between bowls. • Sprinkle with grated Parmesan cheese. • Serve with garlic ciabatta. Enjoy!