We’re optimistically looking ahead to warmer weather but we’re not out of the woods yet. With that in mind you’ll be knocking up this chunky, nutrition packed soup tonight to keep the chills at bay!
/ serving 2 people
/ serving 2 people
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Vegetable Pho Concentrate
Herbes de Provence(ContainsSulphites/Sulfite)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Preheat your broiler to high (to broil the crostini). Keep your eye on your baguettes while broiling in step 4, so they don't burn!
Wash and dry all produce.* Peel and thinly slice the shallots into 1/4-inch strips. Cut the carrots into 1/4-inch cubes. Thinly slice the cremini mushrooms. Mince or grate the garlic. Finely chop the parsley, keeping the stems and leaves separate. Drain and rinse the lentils.
Heat a large pot over medium-high heat. Add 2 tbsp butter and swirl the pot to melt. Add the shallot, carrots and cremini mushrooms. Cook, stirring occasionally, until the mushrooms start to brown, 8-9 min. Season with salt and pepper.
Add herbs de Provence, parsley stems and half the garlic to the pot. Cook until fragrant, 2 min. Add the broth concentrates, soy sauce and 4 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer until the carrots soften, 3-4 min.
Meanwhile, cut the baguette into 1/2-inch slices. In a small bowl, combine half the parsley leaves and remaining garlic with a drizzle of oil. On a baking sheet, arrange the bread slices. Brush each slice with the garlic-oil and sprinkle over the Parmesan. Broil in the centre of the oven until just golden-brown, 2-3 min.
When the carrots are tender, add the lentils to the soup and stir together until warmed through, 2-3 min. Season with salt and pepper.
Divide the mushroom soup between bowls. Sprinkle with the remaining parsley leaves and top with the Parmesan crostini.