One-Pot Beef Soup
with Cream and Potatoes- Milk
- Sulphites
- Wheat
- Barley
- Sesame
- Soy
- Crustaceans
- Milk
- Mustard
- Wheat
- Sulphites
- Fish
- Egg
- May contain traces of allergens
- Tree nuts
- Peanuts
- Walnuts
Meet our cheeky copycat of an Italian-American restaurant classic! Cozy up to this satisfying, one-pot beef soup, with garlic bread for dipping.
Ingredients
250 g
Ground Beef
350 g
Yellow Potato
56 g
Baby Spinach
1 unit(s)
Carrot
1 tbsp
Garlic Puree
(May be present: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May be present: Soy, Walnuts, Sesame)
1 unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut carrot into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach, if desired.
- Heat a large pot over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then potatoes, carrots, onions and half the Zesty Garlic Blend.
- Season with salt and pepper.
- Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min. Transfer to a large bowl.
- Reduce heat to medium, then add beef to the same pot.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add Cream Sauce Spice Blend, half the garlic puree and remaining Zesty Garlic Blend to the pot with beef.
- Cook, stirring often, until beef is coated, 1 min.
- Add broth concentrates, potatoes, veggies and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer.
- Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach.
- Cook, stirring occasionally, until spinach wilts, 1-2 min.
- Season with salt and pepper. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)
- While soup simmers, halve ciabatta.
- Add remaining garlic puree and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Spread garlic oil onto cut sides of ciabatta.
- Add ciabatta directly to the middle rack of the oven, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)
- Divide Italian beef soup between bowls.
- Sprinkle chili flakes over top, to taste.
- Serve garlic ciabatta on the side for dipping.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the sausage.**
