Creamy Potato, Parsnip & Corn Soup
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Creamy Potato, Parsnip & Corn Soup

Creamy Potato, Parsnip & Corn Soup

with Silverbeet, Cheesy Croutons & Chives

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!

Tags:
Veggie
Allergens:
Milk
Gluten
Soy
Wheat

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

40 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)3994 kJ
Fat57.4 g
of which saturates20 g
Carbohydrate83 g
of which sugars22.7 g
Protein22.8 g
Sodium2100 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan

Cooking Steps

1
1

• 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.

2
2

• While veggies are roasting, finely chop brown onion and garlic. • Roughly chop silverbeet. • Drain sweetcorn.

3
3

• 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.

4
4

• 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

5
5

• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with cheesy croutons and chives. Enjoy!

6
6

• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with the cheesy croutons and chives. Enjoy!