Creamy Potato, Parsnip, Chicken & Corn Soup

Name: Creamy Potato, Parsnip, Chicken & Corn Soup with Silverbeet, Cheesy Croutons & Chives
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 parsnip; 1 brown onion; 2 clove garlic; 1 bag silverbeet; 1 tin sweetcorn; 40 g butter; 1 sachet garlic & herb seasoning; 1.5 cup water; 1 packet vegetable stock pot; 1 Bake-At-Home Ciabatta; 1 packet Cheddar cheese; 1 packet Plant-Based Cooking Cream; 1 bag chives; 1 packet chicken breast

with Silverbeet, Cheesy Croutons & Chives

Get up to $200 off!

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 hearty veggies (like parsnip, potato and silverbeet), chicken and a creamy corn-studded broth, you'll find yourself engrossed in this meal, especially when those cheesy croutons get added on top!

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

potato

parsnip

brown onion

2 clove

garlic

1 bag

silverbeet

1 tin

sweetcorn

1 sachet

garlic & herb seasoning

1 packet

vegetable stock pot

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

1 packet

chicken breast

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

1.5 cup

water

Nutritional Values

Energy (kJ)4730 kJ

Fat61.2 g

of which saturates21.2 g

Carbohydrate83 g

of which sugars22.7 g

Protein57.7 g

Sodium2180 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

• Preheat oven to 240ºC/220ºC 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 the veggies are roasting, finely chop brown onion and garlic. • Roughly chop silverbeet. Drain sweetcorn. Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil and half the butter over medium-high heat. Add onion and chicken breast, 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.

• 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 shredded Cheddar cheese. Bake until golden, 5-7 minutes.

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