Sort ingredients
talli
QR Code
Listen
Pdf
Heat the oven to 200°C. Add water to the stuffing following pack instructions, then spread the stuffing in a thin layer over the base of a large, lightly greased baking tray. Rough-up with a fork and pop in the oven for 20 mins.
After it’s cooked, break the stuffing up and toss in a little oil, then pop back in the oven for 20-30 mins until crispy – keep checking on it and giving it a mix, so it doesn't burn.
Meanwhile, finely chop your parsley.
Set a large pot over a medium heat and add the stock.
Roughly chop up the vegetables and add them to the stock, then simmer for 10 mins.
Cool slightly, then blend with a stick blender until smooth.
Mix through the cream. Taste and season with salt and pepper.
Once the stuffing is crisp, pour the soup into bowls and top with a drizzle of cream, crispy stuffing, Parmesan and some parsley.