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MUSHROOM, LEEK & CHICKPEA SOUP WITH PARMESAN CROUTONS

Ingredients

  • Prep 20 mins
  • Cook 25 mins
  • Serves 4

This healthy light soup teams well with the crunchy parmesan croutons.

  • 2 tbs olive oil
  • 1 leek, trimmed, halved lengthways and thinly sliced
  • 3 garlic cloves, finely chopped
  • 400g mixed mushrooms*, trimmed and sliced
  • 4 cups chicken stock
  • 3 sprigs lemon thyme
  • 400g can chickpeas, drained and rinsed
  • 30g baby spinach leaves
  • 1⁄4 cup flat-leaf parsley, chopped
  • 1 tbs lemon juice
  • Parmesan croutons
  • 1⁄4 cup olive oil
  • 1⁄3 cup grated parmesan cheese
  • 2 thick slices sourdough bread, roughly torn into bite-sized pieces
  • *Use a mixture of Shiitake, King Brown, Portabella and small flat mushrooms

Directions

  • STEP 1 - To make croutons, preheat oven to 200°C/180°C fan-forced. Place oil and parmesan in a bowl. Add bread and toss to coat. Arrange bread in a single layer on a baking tray lined with baking paper. Bake for 8-10 minutes or until golden and crisp.
  • STEP 2 - Meanwhile, heat oil in a large saucepan over medium heat. Add leek and garlic and cook, stirring often, for 4-5 minutes until tender. Add mushrooms and cook, stirring occasionally, for 3-4 minutes until just softening.
  • STEP 3 - Add stock, thyme and chickpeas. Reduce heat to medium-low, cover and gently bring to the boil. Stir through spinach and parsley. Season with salt and pepper to taste. Ladle soup into serving bowls and serve with parmesan croutons.

Recipe Ingredient

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