Creamy Parsnip and Leek Soup

with Mushroom Crostini
Comforting and creamy!
732 Reviews
Cals 844 · Prot 23 · Carbs 145 · Fat 22
Vegan
Try Hello Chef Now
40 min
Creamy Parsnip and Leek Soup with Mushroom Crostini
Comforting and creamy!
732 Reviews
Cals 844 · Prot 23 · Carbs 145 · Fat 22
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Parsnip
2 Piece
Potatoes
300 Grams
Brown onion
1 Piece
Leeks
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Water
800 ML
Vegetable stock cube 15*
1 Piece
Black pepper
0.5 Tsp
Soy cream 9*
250 ML
Toasties
Ciabatta 10*11*
2 Piece
Chestnut mushrooms
250 Grams
Fresh chives
15 Grams
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten
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) 3529 / 844
Fats (g) 21.9
of which saturated (g) 2.3
Carbohydrates (g) 145
of which sugars (g) 31.3
Fibers (g) 26.5
Proteins (g) 22.6
Salt (g) 1.2
*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

Prep vegetables

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the parsnips and potatoes. Chop the onion. Wash, trim and finely slice the leeks (make sure to remove any grit from in between the leaves).
Simmer

2 Simmer

Heat a pot over a medium-high heat with a generous drizzle of oil. Fry the parsnip, potatoes, leeks and onion with a generous pinch of salt for 5 min. Add the measured water, vegetable stock cube and black pepper. Bring to a boil. Cover, reduce the heat to low and simmer for 20 min.
Prep crostini

3 Prep crostini

Meanwhile, slice the ciabatta. Clean and slice the mushrooms. Chop the chives. Peel and finely chop or crush the garlic. In a small bowl, combine the chives (reserve some for garnish), garlic, olive oil and a pinch of salt.
Bake bread

4 Bake bread

Place the ciabatta slices on a baking tray and drizzle with the garlic and chive oil. Bake in the oven for 5 min until crispy and golden.
Fry

5 Fry

Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Fry the mushrooms for 5-6 min until browned and crispy. Season with a pinch of salt and pepper.
Serve

6 Serve

Add the soy cream to the soup. Using a hand-held blender, blitz the soup until smooth. Season with salt and pepper to taste. Divide the soup among bowls and garnish with the remaining chives. Top the crispy ciabatta slices with the fried mushrooms and serve alongside.
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