Tuscan Roast Veggie & Lentil Soup
with Basil Pesto & Parmesan Crisps
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!
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.
Ingredients
1
carrot
1
zucchini
2 clove
garlic
1 stalk
celery
1
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
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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.
• Divide Tuscan roast veggie and lentil soup between bowls. • Top with basil pesto and Parmesan crisps to serve.
