One-Pot Beef 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
350 g
Yellow Potato
56 g
Baby Spinach
227 g
Mirepoix
1 tbsp
Garlic Puree
56 mL
Cream
(Contains Milk)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit(s)
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
Instructions
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 to a large bowl.
Reduce heat to medium, then add beef to the same pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add Cream Sauce Spice Blend, half the garlic puree and remaining Zesty Garlic Blend to the pot with beef. Cook, stirring often, until beef 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 Italian beef soup between bowls. Sprinkle chili flakes over top, to taste. Serve garlic ciabatta on the side for dipping.
