Creamy Parsnip and Leek Soup

with Mushroom Toasties

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Instructions

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1 Prep soup vegetables

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

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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.

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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.

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4 Prep mushrooms

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

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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.

Tips for fussy eaters

The creamy soup is an easy sell. Instead of mushroom toasties, prepare cheese toasties.

Pro tip

This is a great soup to freeze for a rainy, lazy day…

A creamy delight full of flavours

Cooking Time: 25 min

Equipment Required: Blender

Cals 520 · Prot 14 · Carbs 54 · Fat 29

Ingredients

Number of people

Soup

Parsnip 3 Pieces
Leeks 1 Piece
Salted butter 20 Grams
Water 700 ML
Vegetable stock cube 1 Piece
Cooking cream 200 ML
Salt 1 Tsp
Black pepper 1 Tsp

Mushroom Toasties

Chestnut mushrooms 250 Grams
Sourdough bread slices 4 Pieces
Olive oil 1 Tbsp
Fresh sage 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Cream cheese 80 Grams

A creamy delight full of flavours

Cooking Time: 25 min

Equipment Required: Blender

Cals 520 · Prot 14 · Carbs 54 · Fat 29

Instructions

photo

1 Prep soup vegetables

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

photo

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.

photo

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.

photo

4 Prep mushrooms

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

photo

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.

Tips for fussy eaters

The creamy soup is an easy sell. Instead of mushroom toasties, prepare cheese toasties.

Pro tip

This is a great soup to freeze for a rainy, lazy day…

Ingredients

Number of people

Soup

Parsnip 3 Pieces
Leeks 1 Piece
Salted butter 20 Grams
Water 700 ML
Vegetable stock cube 1 Piece
Cooking cream 200 ML
Salt 1 Tsp
Black pepper 1 Tsp

Mushroom Toasties

Chestnut mushrooms 250 Grams
Sourdough bread slices 4 Pieces
Olive oil 1 Tbsp
Fresh sage 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Cream cheese 80 Grams
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