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)
2657 / 635
Fats (g)
34.3
of which saturated (g)
17.6
Carbohydrates (g)
20
of which sugars (g)
12.3
Fibers (g)
7.1
Proteins (g)
56.8
Salt (g)
4.6
*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 and chop the onion and garlic. Peel and finely chop the carrot. Chop the bell pepper.
2 Fry soup base
Heat a large soup pot over a high heat with a drizzle of oliveoil. Once hot, add the beefmince and fry for 3 min until starting to brown. Add the onion, carrot, bell pepper, garlic and a pinch of salt. Fry for 5 min further.
3 Add and simmer
Add the chopped tomatoes, measuredwater, stockcube, bayleaves, dried basil, oregano and blackpepper. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min. Season with salt to taste.
4 Prep toppings
Meanwhile, grate the Parmesan. Have the grated mozzarella at the ready. Wash the basilleaves.
5 Serve
Transfer the soup to bowls (see pro tip). Top with the gratedParmesan and mozzarella. Garnish with the fresh basilleaves.