Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3261 / 782
Fats (g)
51.1
of which saturated (g)
26.5
Carbohydrates (g)
21
of which sugars (g)
12.8
Fibers (g)
5.9
Proteins (g)
58.3
Salt (g)
4.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Peel the eggplant in a stripey pattern, then chop the eggplant. Peel and chop the shallots and garlic.
2 Make meatballs
Add the chicken mince to a a bowl with the Dijonmustard, garlic paste and a pinch of salt and pepper. With clean hands, knead until fully combined. Shape into small meatballs and set aside.
3 Fry vegetables
Heat a soup pot over a medium-high heat with a drizzle of oil. Once hot, fry the eggplant and shallots with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.
4 Add and boil
Add the choppedtomatoes, measured water, chickenstockcube, driedbasil and oregano, honey and blackpepper. Bring to a simmer, reduce the heat to low, cover, and stew for 15 min.
5 Add meatballs
Add the chicken meatballs to the soup. Cover and simmer for a final 6-7 min until the meatballs have cooked through.
6 Finish and serve
Finally add the cream to the soup (see pro tip). Mix until fully combined. Check the seasoning. Grate the Parmesan. Divide the soup among bowls. Garnish with the freshbasil leaves and grated Parmesan.