Carb Smart Beyond Meat® and Mushroom Soup
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Carb Smart Beyond Meat® and Mushroom Soup

Carb Smart Beyond Meat® and Mushroom Soup

with Crispy Shallots and Garlic Toasties

You won't miss the potatoes in this Beyond Meat® and mushroom soup! This meal is filled to the brim with veggies and topped with crispy shallots for a hit of saltiness!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Quick
Allergens:
Sulphites
Wheat
Soy
Milk
Barley

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Beyond Meat®

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

113 g

Mushrooms

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Garlic, cloves

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

14 g

Parsley and Thyme

113 g

Mirepoix

1 unit(s)

Zucchini

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp

Salt*

1.33 tbsp

Oil*

0.06 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber7 g
Protein30 g
Cholesterol15 mg
Sodium1170 mg
Trans Fat0.4 g
Potassium1200 mg
Calcium125 mg
Iron9.5 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

Large Bowl
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl

Cooking Steps

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half moons.

Cook Beyond Meat®
2

Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.** Using a slotted spoon, transfer Beyond Meat® to a large bowl, reserving fat in the pot.

Start soup
3

Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with Beyond Meat® fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add Beyond Meat® and any juices from the bowl. Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and Beyond Meat®, 1 min.

Finish soup
4

Add broth concentrates, soy sauce and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.

Make garlic toasties
5

Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

Finish and serve
6

Divide Beyond Meat® and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.