Tuscan Roast Veggie & Lentil Soup

Name: Tuscan Roast Veggie & Lentil Soup with Basil Pesto & Parmesan Crisps
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 zucchini; 2 clove garlic; 1 stalk celery; 1 tomato; 1 bag silverbeet; ½ tin lentils; 1 packet tomato paste; 2 cup water; 1 sachet garlic & herb seasoning; 1 sachet vegetable stock powder; 20 g butter; 1 tsp brown sugar; 1 packet basil pesto; 1 packet grated Parmesan cheese

with Basil Pesto & Parmesan Crisps

Up to 180$ + Free Treats / Extras for Life

Brimming with vibrant veggies and hearty lentils, this tomatoey, pesto-adorned soup is comfort in a bowl - and who needs carby croutons when you have umami-rich Parmesan crisps?

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Unfortunately, this week's butter beans were in short supply, so we've replaced them with lentils. Don't worry, the recipe will be just as delicious!

Tags:

Under 30g carbs

•Easy Prep

•Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

2 clove

garlic

1 stalk

celery

tomato

1 bag

silverbeet

½ tin

lentils

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

basil pesto

(Contains: Milk;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)1919 kJ

Fat27.6 g

of which saturates9.8 g

Carbohydrate32.1 g

of which sugars15.3 g

Dietary Fibre11.7 g

Protein15.8 g

Sodium1545 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Finely chop celery. Roughly chop tomato. Thinly slice silverbeet. Drain the lentils (see ingredients).

• On a second lined oven tray, place grated Parmesan cheese in even circles to make two per person. • Bake until golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!).

TIP: If your oven tray is getting crowded, bake the Parmesan crisps in batches.

TIP: The Parmesan crisps will crisp up as they cool.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery, stirring occasionally, until slightly softened, 2-3 minutes. • Add tomato paste and garlic and cook, stirring, until fragrant, 30 seconds. • Add tomato, the water, garlic & herb seasoning, vegetable stock powder, the butter, and brown sugar. Reduce heat to medium-low and simmer, 3-4 minutes. • Add silverbeet, lentils and roast veggies and continue to simmer, until silverbeet has wilted, 1-2 minutes. Season with pepper.