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)
2473 / 591
Fats (g)
3.3
of which saturated (g)
0.4
Carbohydrates (g)
117
of which sugars (g)
27.9
Fibers (g)
24.7
Proteins (g)
28.4
Salt (g)
1.5
*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
Preheat the oven to 200°C/180°C fan (see step 4). Peel and chop the carrots. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and chop the potatoes. Discard the woody asparagus stems. Chop the asparagus.
2 Start soup
Heat a large saucepan over a medium-high heat with a drizzle of oil. Fry the carrots, leeks and fresh thyme with a pinch of salt for 6-8 min.
3 Simmer
Add the potatoes, bayleaves, measuredwater, choppedtomatoes, tomatopaste and vegetable stock cube. Bring to a boil, cover, and reduce the heat to low. Cook for 20 min or until the potatoes are tender. Add the macaroni for the final 12 min.
4 Parsley
Chop the parsley.
5 Add
Finally, add the asparagus and drained white beans and onionmarmalade to the soup. Simmer for 3 min or until the asparagus is tender.
6 Serve
Adjust the seasoning and serve the soup with the parsley on top.