Creamy Parsnip and Leek Soup

Name: Creamy Parsnip and Leek Soup with Mushroom Toasties
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 3 Pieces of Parsnip; 1 Pieces of Leeks; 20 Grams of Butter; 700 ML of Water; 1 Pieces of Vegetable stock cube; 200 ML of Cooking cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 250 Grams of Chestnut mushrooms; 1 Pieces of Sourdough bread slices; 1 Tbsp of Olive oil; 15 Grams of Fresh sage; 1 Tsp of Salt; 1 Tsp of Black pepper; 80 Grams of Cream cheese

with Mushroom Toasties

A creamy delight full of flavours

Cals 559 · Prot 11 · Carbs 36 · Fat 41

Vegetarian

Family Friendly

25 min

Creamy Parsnip and Leek Soup with Mushroom Toasties

A creamy delight full of flavours

Cals 559 · Prot 11 · Carbs 36 · Fat 41

Vegetarian

Family Friendly

Ingredients

Soup

Parsnip

3 Pieces

Leeks

1 Piece

Butter 4*

20 Grams

Water

700 ML

Vegetable stock cube 15*

1 Piece

Cooking cream 4*

200 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Mushroom Toasties

Chestnut mushrooms

250 Grams

Sourdough bread slices 10*11*

1 Piece

Olive oil

1 Tbsp

Fresh sage

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Cream cheese 4*

80 Grams

Allergens

*4 Milk, *15 Celery, *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)	2320 / 559
Fats (g)	40.9
of which saturated (g)	28.7
Carbohydrates (g)	36
of which sugars (g)	12.7
Fibers (g)	4.4
Proteins (g)	11.2
Salt (g)	0.9

*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 soup vegetables

Peel and cut parsnips to small cubes. Rinse and slice leeks. Use only the white parts.

2 Fry vegetables

Heat butter in a large pot. Add parsnips and leeks, and fry for 3–4 minutes until a bit coloured and softened.

3 Boil and blend

Add water and vegetable stock cube. Bring to a boil and simmer, covered, for 10 minutes. Use a blender or a mixer to blend the soup until smooth. Add cream and season with salt and pepper. Mix well and bring to a boil, then keep warm until your toasties are ready.

4 Prep mushrooms

Clean and slice the mushrooms. Toast the bread slices just before serving.

5 Prep toasties

Heat oil in a pan over high heat and fry the sage leaves for 1–2 minutes until the oil is infused. Discard the sage leaves and add the sliced mushrooms. Fry the mushrooms for 4–5 minutes until browned and the excess moisture has evaporated. Season well with salt and pepper and fold in the cream cheese. Spread the mushroom mixture on the toasted breads and serve with the soup.

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