Parsnip and Corn Soup with Prawns
with croutons and pumpkin seedsCalories
:
866 kcalProtein
:
30g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Schaaldieren
- Melk (inclusief lactose)
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
- Pinda's
- Sesamzaad
- Selderij
This recipe contains 255 grams of vegetables.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Parsnip
1.5 piece
Garlic
½ piece
Leek
¼ piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
5 g
Pumpkin seeds
(May be present: Noten, Pinda's, Sesamzaad)
½ sachet(s)
BBQ spice rub
70 g
Corn
2.5 g
Fresh chives
(May be present: Selderij)
120 g
Shrimp
(Contains: Schaaldieren)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
5 milliliters
Pumpkin seed oil
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
200 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3622 kJ
Calories866 kcal
Fat43.9 g
Saturated Fat19.4 g
Carbohydrate37.9 g
Sugar16.9 g
Dietary Fiber12.9 g
Protein30 g
Salt2.6 g
Trans Fat0.1 g
Potassium717 mg
Calcium82.1 mg
Iron1.4 mg
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.
Utensils
•Soup pan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Immersion blender
Cooking Steps
1
- Preheat the oven to 200 degrees.
- Chop the parsnip into slices. Crush or mince the garlic.
- Chop the leek into rings.
- Heat a drizzle of olive oil in a soup pot over medium heat. Fry the leek, parsnip and half of the garlic for 5 - 6 minutes until golden brown.
2
- Drain the corn.
- Cut the bread into small cubes like croutons.
- Spread the croutons and pumpkin seeds on one side of a parchment-lined baking sheet, then sprinkle with a light drizzle of olive oil, salt and pepper.
- Add half of the corn on the other side of the baking sheet. Bake for 7 - 9 minutes until crispy.
3
- Add the other half of the corn to the pot with the parsnip and leek, then crumble in the stock cube (see pantry for amount) and stir fry for 2 - 3 minutes.
- Heat a small drizzle of olive oil in a frying pan and fry the shrimp with the BBQ rub and garlic. Fry for 3 minutes or until the shrimps are cooked through. Turn off the heat and let it sit until serving.
4
- Add the water (see pantry for amount) along with three-quarters of the cream to the vegetables and use an immersion blender to puree until smooth.
- Add more water if you find the soup too thick. Season with salt and pepper.
5
- Finely chop the chives.
6
- Serve the soup on deep plates and drizzle the rest of the cream over the soup.
- Spoon the shrimp and corn into the centre of the plate.
- Top with the corn, croutons and pumpkin seeds.
- Drizzle over the pumpkin seed oil and garnish with the chives.
