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)
4614 / 1097
Fats (g)
26.3
of which saturated (g)
13.1
Carbohydrates (g)
143
of which sugars (g)
25.1
Fibers (g)
16.5
Proteins (g)
71.1
Salt (g)
3.4
*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 veggies
Peel and chop onion and garlic. Peel and cut carrot and parsnip to small cubes. Chop bell pepper.
2 Fry soup base
Heat oil in a large pot over medium-high heat and fry onion, carrot, parsnip and bell pepper for 3 minutes. Add garlic and cook for 1-2 minutes.
3 Add meat
Add the beefmince and fry until nicely browned.
4 Boil and finish
Add chopped tomatoes, water, chicken stock cube, basil and oregano. Bring to a boil, cover and let simmer for 10 minutes. Add farfalle pasta (only use half if cooking for 2!) and cook for 8-10 more minutes or until the pasta is "al dente". Finally season with salt and pepper to taste. Divide the hot soup to bowls and divide the grated mozzarella on top. Let it melt. Add fresh basil leaves, and serve.