Mushroom & Coconut Soup
with cheese crostini- Cereals containing gluten
- Wheat
- Milk
- Celery
- May contain traces of allergens
- Milk
- Soya
Ingredients
250 grams
Mushrooms
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
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
Cooking Steps
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.
