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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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: Eggs, 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
Utensils
Cooking Steps
• 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!
