Chopped & Ready
Chopped & Ready
Sunday Veggie Soup
with kale and rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Vegetarian
Chef
David Welch
In Your Box (serves 4)
- 12 oz. Cubed Butternut Squash
- 8 oz. Sliced Cremini Mushrooms
- 8 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 3 oz. Frozen Corn
- 3 oz. Leeks
- 3 oz. Shredded Kale
- 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
- Pepper
- Olive Oil
- Salt
- 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.
Microwave uncovered until tender, 5-8 minutes.Carefully remove bowl from microwave.While butternut squash microwaves, continue recipe. -
2 Start the Vegetables
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 to hot pot. Stir occasionally until vegetables are slightly softened, 4-6 minutes. -
3 Finish the Vegetables
Add corn, 1/4 tsp. salt, butternut squash, a pinch of pepper, and garlic salt to hot pot.
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4 Add the Butter and Flour
Add butter and flour to hot pot. Stir often until no dry flour remains and butter is melted, 1-2 minutes.
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5 Add Broth and Rice and Finish Dish
Carefully massage rice in bag to break up any clumps.
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, remove from burner.Plate dish as pictured on front of card, topping soup with cheese. Bon appétit!
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