Winter is soup season so how could we not dish up a soup that received a round of applause when developed in our kitchens! With some heart veggies (like parsnip, potato and silberbeet) and a creamy corn-studded broth, you'll find yourself engrossed in this meal, especially when those cheesy croutons get added on top!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
potato
1
parsnip
1
brown onion
2 clove
garlic
1 bag
silverbeet
1 tin
sweetcorn
1 sachet
garlic & herb seasoning
1 packet
vegetable stock pot
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 bag
chives
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While veggies are roasting, finely chop brown onion and garlic. • Roughly chop silverbeet. • Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil and half the butter over medium-high heat. • Add onion and cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock pot and sweetcorn. Stir to combine, bring to the boil, then reduce heat to medium and simmer until slightly reduced, 4-6 minutes.
• While soup is simmering, cut or tear bake-at-home ciabatta into bite-sized chunks and place on a second lined oven tray. • Add a drizzle of olive oil, season with salt and pepper and toss to coat. • Sprinkle over shredded Cheddar cheese. Bake until golden, 5-7 minutes
• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with cheesy croutons and chives. Enjoy!
• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with the cheesy croutons and chives. Enjoy!