Mushroom & Coconut Soup
with cheese crostini
Ingredients
250 grams
Mushrooms
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Coconut Milk
5 grams
Parsley
100 grams
Greek Style Cheese
(Contains Milk)
1 sachet(s)
BBQ Rub
1 sachet(s)
Hello Muscat
(Contains Celery)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Water
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Quarter the mushrooms. Halve and peel the onion, then cut each half into 3 wedges. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drizzle oil in a pot over high heat. Add the onion, garlic and mushrooms to the pot and fry until softened stirring occasionally, 4-5 mins.
Lower the heat to medium-high and add the BBQ rub and 2 tbsp flour (double for 4p). Fry for another minute. Shake the coconut milk and set aside 1 tbsp (double for 4p). Add the remaining coconut milk, muscat, half the chopped parsley and 250ml water (double for 4p) to the mushrooms. Bring to a boil, then cover and simmer for 8-10 mins.
Meanwhile, cut the baguette at an angle into 2 cm slices. Lay the slices onto a baking tray. Toast until golden-brown, 8-10 mins. While the crostini are crisping, use a fork to mix together the Greek-style cheese and reserved coconut milk. You want to make a sort of paste! Once the crostinis are crispy, spread the cheese mixture on top of each slice. Garnish with a crack of black pepper.
Season the soup to taste with salt and pepper. Serve in bowls topped with remaining parsley alongside the cheese crostini.
