Chopped & Ready
Cheesy Veggie Soup
with kale, leeks, and mushrooms
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 12 oz. Cubed Butternut Squash
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cooked White Rice
- 8 oz. Sliced Cremini Mushrooms
- 3 oz. Shredded Kale
- 3 oz. Leeks
- 3 oz. Frozen Corn
- 2 oz. Shredded Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. AP Flour
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories350
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Carbohydrates40g
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Net Carbs36g
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Fat17g
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Protein11g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Microwave-Safe Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Butternut Squash
In a microwave-safe bowl, combine 1 Tbsp. olive oil, butternut squash, and a pinch of salt. Kids want to help? With supervision, have them help prepare the butternut squash.
Microwave uncovered until tender, 5-8 minutes.Carefully remove from microwave.While butternut squash microwaves, continue recipe. -
2 Start the Soup
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add mushrooms, leeks, 1/4 tsp. salt, a pinch of pepper, and kale (in batches, don't overflow pot) to hot pot. Stir occasionally until vegetables are slightly softened, 6-8 minutes. -
3 Add the Corn and Butternut Squash
Add butter, corn, 1/4 tsp. salt, butternut squash, flour, a pinch of pepper, and garlic salt to hot pot. Stir until combined and no dry flour remains.
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4 Finish Soup and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add cream base, mirepoix base, rice, 2 cups water, a pinch of pepper, and 1/4 tsp. salt to hot pot. Stir to combine and bring to a simmer.Once simmering, stir occasionally until soup is slightly thickened, 3-4 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping soup with cheese. Bon appétit!
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