with Parmesan & Wholemeal Panini
What’s the best way to warm up over the cooler months? A bowl of comforting, homemade soup of course! This one’s super easy, all pulled together in one pot. Simmer hearty veggies in cream and stock for flavour and richness, and serve with crusty bread for dunking.
Allergens
Utensils
Tags
Olive oil
Potato
1
Carrot
1
Celery
1 stalk
Leek
1
Butter
20 g
Herb & Mushroom Seasoning
1 sachet
Plain flour
1 tsp
Garlic paste
1 packet
Cream
0.5 packet
Vegetable stock powder
1 sachet
Water
2 cup
Wholemeal Panini
2
Grated Parmesan Cheese
1 packet
Parsley
1 packet
• Cut potato and carrot into 1cm chunks. Roughly chop celery and leek.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add the butter, potato, carrot, leek and celery and cook until tender, 3-4 minutes. • Add herb & mushroom seasoning, the plain flour and the garlic paste and cook until fragrant, 1 minute.
• Add cream (see ingredients), vegetable stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 15-20 minutes. Season with salt and pepper. • Before serving, toast or grill wholemeal panini to your liking, then drizzle with olive oil.
• Divide creamy leek and potato soup between bowls. • Sprinkle with grated Parmesan cheese. Tear over parsley. • Serve with wholemeal panini. Enjoy!
3316
kJ
Energy (kJ)
41.9
g
Fat
24.3
g
of which saturates
79.3
g
Carbohydrate
23.3
g
of which sugars
11.1
g
Dietary Fibre
20.7
g
Protein
1984
mg
Sodium
with Double Parmesan Cheese & Capsicum Relish Aioli
