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.
330 g
Chicken Breast
2
Garlic
1
Spring Onion
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 sachet
Vegetable Stock Pot
1
Silverbeet
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Potato
1 sachet
Garlic & Herb Seasoning
1 tin
Sweetcorn
1
Carrot
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
• Preheat oven to 240ºC/220ºC fan-forced. • Cut potato and carrot 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.
Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.
Custom Recipe: Before cooking the onion, in a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing ocassionally, 5-6 minutes. Transfer to a bowl.
• While the 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.
Custom Recipe: Stir chicken through soup with veggies.
• Thinly slice spring onion. • Divide the creamy potato & corn soup between bowls. • Top with the cheesy croutons and chives. Enjoy!