Creamy Parsnip and Leek Soup

Name: Creamy Parsnip and Leek Soup with Mushroom Crostini
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Parsnip; 300 Grams of Potatoes; 1 Pieces of Brown onion; 1 Pieces of Leeks; 2 Tbsp of Olive oil; 1 Tsp of Salt; 800 ML of Water; 1 Pieces of Vegetable stock cube; 1 Tsp of Black pepper; 250 ML of Soy cream; 2 Pieces of Ciabatta; 250 null of Chestnut mushrooms; 15 Grams of Fresh chives; 2 Pieces of Garlic cloves; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

with Mushroom Crostini

Comforting and creamy!

184 Reviews

Cals 2318 · Prot 92 · Carbs 458 · Fat 29

Vegan

40 min

Creamy Parsnip and Leek Soup with Mushroom Crostini

Comforting and creamy!

184 Reviews

Cals 2318 · Prot 92 · Carbs 458 · Fat 29

Vegan

Ingredients

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 15*

1 Piece

Black pepper

0.5 Tsp

Soy cream 9*

250 ML

Toasties

Ciabatta 10*11*

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

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)	9694 / 2318
Fats (g)	28.8
of which saturated (g)	3.1
Carbohydrates (g)	458
of which sugars (g)	48
Fibers (g)	54.9
Proteins (g)	92
Salt (g)	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

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).

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.

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.

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.

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.

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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