One-Pot Beyond Meat® Soup
with Cream and Potatoes
Meet our cheeky copycat of an Italian-American restaurant classic! Cozy up to this satisfying soup that's all made in one pot! What more could you want? Garlic bread? You've got it!
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
Beyond Meat®
350 g
Yellow Potato
56 g
Baby Spinach
227 g
Mirepoix
1 tbsp
Garlic Puree
56 mL
Cream
(Contains Milk)
2 unit
Chicken Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Remove 1/2 tbsp (1 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.
Heat a large pot over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then potatoes, mirepoix and half the Zesty Garlic Blend. Season with salt and pepper. Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min. Transfer potatoes and veggies to a large bowl.
Reduce heat to medium, then add Beyond Meat® to the same pot. Cook, breaking up Beyond Meat® into smaller pieces, until crispy, 4-5 min.**
Add Cream Sauce Spice Blend, half the garlic puree and remaining Zesty Garlic Blend to the pot with Beyond Meat®. Cook, stirring often, until Beyond Meat® is coated, 1 min. Add broth concentrates, potatoes, veggies and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer. Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min. Add cream and spinach.Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)
While soup simmers, halve ciabatta. Add remaining garlic puree and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Spread garlic oil onto cut sides of ciabatta. Add ciabatta directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Divide soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.
