HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTuscan Roast Veggie & Lentil Soup
Tuscan Roast Veggie & Lentil Soup

Tuscan Roast Veggie & Lentil Soup

with Basil Pesto & Parmesan Crisps

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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 carbsEasy PrepVeggieNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





2 clove


1 stalk




1 bag


½ tin


1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 cup


20 g



1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.