avec pain à l’ail gratiné
Rien de meilleur qu’un bon bol de soupe chaude lors des journées froides! Cette soupe copieuse et remplie de légumes vous réchauffera le cœur et l'esprit. Trempez-y de bons petits pains à l'ail gratinés!
Allergens
Tags
Bœuf haché
250 g
Bouillon de bœuf en poudre
7.5 g
Base de sauce tomate
2 tbsp
Carotte
1 unit(s)
Pois sucrés
113 g
Mélange d'épices pour sauce crémeuse
10 g
Pommes de terre à chair jaune
300 g
Tartinade à l'ail
2 tbsp
Petit pain ciabatta
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Oignon jaune
1 unit(s)
Sauce soja
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
1.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then halve lengthwise, and cut into 1/4-inch half-moons.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel, then cut carrot into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- Heat a large pot over medium-high. When hot, add half the garlic spread and 1/2 tbsp (1 tbsp) oil. Swirl the pot to melt.
- Add carrots and onions. Cook for 4-5 min, stirring occasionally, until veggies soften slightly. Transfer to a plate.
- Meanwhile, trim and halve sugar snap peas.
- Add beef to the same pot (from step 2).
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper. (TIP: Carefully, drain off extra fat, if you like.)
- Add tomato sauce base and soy sauce. Cook for 1-2 min, stirring often, until meat is coated.
- Return veggies to the pot and sprinkle with Cream Sauce Spice Blend. Cook 30 sec, stirring constantly, until combined.
- Add 2 cups (4 cups) water and beef stock powder.
- Bring to a boil over high. Once boiling, reduce heat to medium-high. Cook for 6-7 min, stirring occasionally, until broth thickens slightly.
- Add peas. Cook for 2-3 min, stirring often, until peas are tender-crisp.
- Season with salt and pepper.
- Meanwhile, halve roll, then arrange on a parchment-lined baking sheet, cut-sides up. Divide remaining garlic spread over rolls, then sprinkle with half the Parmesan.
- Toast 3-4 min, until golden. (TIP: Keep an eye on rolls so they don't burn!)
- Stir roasted potatoes into stew.
- Divide stew between bowls.
- Sprinkle with remaining Parmesan.
- Serve with cheesy garlic rolls alongside.
850
kcal
Calories
46
g
Fat
14
g
Saturated Fat
73
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
38
g
Protein
90
mg
Cholesterol
2140
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
6
mg
Iron
avec brocoli rôti et écrasé de pommes de terre
avec patates douces et pain naan à l’ail
