Really Green Mushroom

Name: Really Green Mushroom and Orzo Soup
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Kale; 1 Pieces of Celery; 200 Grams of Broccoli; 250 Grams of Mushroom; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 2 Tbsp of Olive oil; 1,000 ML of Water; 2 Pieces of Vegetable stock cube; 100 Grams of Orzo; 2 Grams of Dried thyme; 2 Grams of Dried basil; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh basil

and Orzo Soup

This one's healthy, tasty and packed with veggie goodness!

Cals 328 · Prot 17 · Carbs 61 · Fat 4

Vegan

35 min

This one's healthy, tasty and packed with veggie goodness!

Cals 328 · Prot 17 · Carbs 61 · Fat 4

Vegan

Ingredients

For soup

Kale

200 Grams

Celery

1 Piece

Broccoli

200 Grams

Mushroom

250 Grams

Shallots

1 Piece

Garlic cloves

2 Pieces

Olive oil

2 Tbsp

Water

1,000 ML

Vegetable stock cube 15*

2 Pieces

Orzo 9*10*11*

100 Grams

Dried thyme

2 Grams

Dried basil

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

To serve

Fresh basil

15 Grams

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)	1371 / 328
Fats (g)	3.7
of which saturated (g)	0.6
Carbohydrates (g)	61
of which sugars (g)	9.1
Fibers (g)	12.1
Proteins (g)	16.9
Salt (g)	0.4

*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 vegetables

Rinse the kale leaves and tear them into bite-size pieces. Discard the hard stem. Rinse and slice the celery. Separate the broccoli into florets. Clean and slice the mushrooms. Peel and mince the shallots and garlic.

2 Fry soup base

Heat a large soup pot over a medium-high heat with a drizzle of olive oil. Fry the broccoli, celery, kale and mushrooms with a pinch of salt for 5 min. Add the garlic and shallots and fry for 1 min further.