Mushroom & Coconut Soup
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Mushroom & Coconut Soup

with cheese crostini

Tags:
Quick
Veggie
Allergens:
Wheat
Barley
Milk
Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2896 kJ
Energy (kcal)692 kcal
Fat31.2 g
of which saturates23.9 g
Carbohydrate80.4 g
of which sugars11 g
Dietary Fiber3.1 g
Protein25.5 g
Cholesterol0 mg
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater

Instructions

1

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.

2

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.

3

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.

4

Season the soup to taste with salt and pepper. Serve in bowls topped with remaining parsley alongside the cheese crostini.

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