Creamy Potato & Corn Soup
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Creamy Potato & Corn Soup

Creamy Potato & Corn Soup

with Cheesy Croutons & Chives

This creamy soup has all the veggies worth boasting about, like carrot, sweetcorn, silverbeet and tender potatoes. Cooking cream is swirled in for extra richness, then it's all topped with cheesy croutons for extra decadence.

Tags:
Climate Superstar
•Veggie
Allergens:
Milk
•Gluten
•Soy
•Wheat

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

carrot

1

brown onion

2 clove

garlic

1 tin

sweetcorn

1 sachet

garlic & herb seasoning

1 pot(s)

vegetable stock pot

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

light cooking cream

(Contains Milk;)

1 bag

chives

1 bag

silverbeet

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

40 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)4000 kJ
Fat57.3 g
of which saturates20 g
Carbohydrate83.6 g
of which sugars25.6 g
Protein22.4 g
Sodium2132 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Pan

Instructions

1
1

• Preheat oven to 240ºC/220ºC fan-forced. • Cut the 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.

2
2

• While the 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 1/2 the butter over a medium-high heat. Add the 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 to medium heat and simmer until slightly reduced, 4-6 minutes.

4
4

• While the soup is simmering, cut or tear the 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 the shredded Cheddar cheese. Bake until golden, 5-7 minutes.

5
5

• Remove soup from the heat and stir through the silverbeet, roast veggies, light cooking cream and remaining butter, until melted and wilted, 1 minute. Season to taste.

6
6

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