Carb Smart Cream of Mushroom and Kale Soup
with Garlic Toast- Wheat
- Barley
- Milk
- Soy
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sulphites
- Wheat
Bolstered by the sweetness of parsnips as well as the earthiness of mushrooms, this hearty and satisfying dinner is sure to please everyone at your table. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Mushrooms • Parsnip • Mirepoix (carrot, onion, celery) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Herb mix (parsley, thyme) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Ingredients
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
227 g
Mushrooms
113 g
Kale, chopped
113 g
Mirepoix
113 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
15 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
14 g
Parsley and Thyme
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Cut mushrooms into 1/4-inch thick slices.
- Strip 1 tsp (2 tsp) thyme leaves from stems.
- Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
- Add mirepoix, mushrooms and thyme. Season with salt and pepper. Cook for 3-4 min, stirring often, until veggies are tender-crisp and golden.
- Meanwhile, cut ciabatta into 1/4-inch thick slices. You will have 6 slices (12 slices for 4 servings).
- Finely chop kale discarding any large ribs.
- Finely chop parsley.
- To pot of veggies, add half the garlic spread, then sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add cream, kale, vegetable stock powder and 1 3/4 cups (3 cups) water. Bring to a simmer over high.
- Reduce heat to medium. Cook uncovered, for 3-4 min, stirring occasionally, until veggies are tender.
- While soup coks, spread remaining garlic spread over ciabatta slices, then arrange on an unlined baking sheet.
- Toast in the top of the oven until crisp and golden, 3-4 min.
- Divide soup and toasties between bowls.
- Sprinkle parsley over top.
