Carb Smart Beyond Meat® and Mushroom Soup
with Crispy Shallots
You won't miss the potatoes in this mushroom and Beyond Meat® soup! This meal is filled to the brim with veggies and topped with crispy shallots for a salty punch!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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.
Ingredients
2 unit(s)
Beyond Meat®
28 g
Crispy Shallots
(Contains Wheat)
113 g
Mushrooms
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
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 May contain Soy, Walnuts, Sesame)
14 g
Parsley and Thyme
113 g
Mirepoix
170 g
Butternut Squash, cubes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.33 tbsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.
- Thinly slice mushrooms.
- 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 to a large bowl, reserving fat in the pot.
- 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.
- Add broth concentrate, soy sauce, butternut squash 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.
- 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!)
- 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.
If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the pork, until cooked through, 5-6 min.**
