Creamy Parsnip and Leek Soup

with Mushroom Crostini

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Instructions

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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).

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2 Simmer

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

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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), garlicolive oil and a pinch of salt

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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. 

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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.

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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.

Tips for fussy eaters

Top their crostini with tomato paste and melted cheese and serve as mini pizzas.

Pro tip

Prepare the soup in advance. Reheat it in time for dinner with a splash of water.

Comforting and creamy!

Cooking Time: 40 min

Equipment Required: Blender

Cals 1195 · Prot 30 · Carbs 206 · Fat 32

Dairy-Free

Ingredients

Number of people

Soup

Parsnip 2 Pieces
Potatoes 300 Grams
Brown onion 1 Piece
Leeks 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Water 800 ML
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
Soy cream 250 ML

Toasties

Ciabatta 2 Pieces
Chestnut mushrooms 250
Fresh chives 15 Grams
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Comforting and creamy!

Cooking Time: 40 min

Equipment Required: Blender

Cals 1195 · Prot 30 · Carbs 206 · Fat 32

Dairy-Free

Instructions

photo

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).

photo

2 Simmer

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

photo

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), garlicolive oil and a pinch of salt

photo

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. 

photo

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.

photo

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.

Tips for fussy eaters

Top their crostini with tomato paste and melted cheese and serve as mini pizzas.

Pro tip

Prepare the soup in advance. Reheat it in time for dinner with a splash of water.

Ingredients

Number of people

Soup

Parsnip 2 Pieces
Potatoes 300 Grams
Brown onion 1 Piece
Leeks 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Water 800 ML
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
Soy cream 250 ML

Toasties

Ciabatta 2 Pieces
Chestnut mushrooms 250
Fresh chives 15 Grams
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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