Carb Smart Beyond Meat® and Mushroom Soup
with Crispy Shallots and Garlic Toasties
You won't miss the potatoes in this Beyond Meat® and mushroom soup! This meal is filled to the brim with veggies and topped with crispy shallots for a hit of saltiness!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
113 g
Mushrooms
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
14 g
Parsley and Thyme
113 g
Mirepoix
1 unit(s)
Zucchini
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1.33 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half moons.
Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.** Using a slotted spoon, transfer Beyond Meat® to a large bowl, reserving fat in the pot.
Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with Beyond Meat® fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add Beyond Meat® and any juices from the bowl. Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and Beyond Meat®, 1 min.
Add broth concentrates, soy sauce and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.
Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)
Divide Beyond Meat® and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.
