Hearty Vegetable Soup with Cheddar & Chili-Garlic Topping
with Mexican-style spices, sour cream & pita bread- Melk (inclusief lactose)
- Gluten
- Tarwe
Pitabrood komt oorspronkelijk uit het Midden-Oosten en wordt al duizenden jaren gebakken? Het unieke luchtdichte zakje ontstaat tijdens het bakken, waardoor het perfect is om te vullen met heerlijke smaken.
Ingredients
½ sachet(s)
Mexican-style spices
½ pack
Diced tomatoes with garlic & onion
½ sachet(s)
BBQ spice rub
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
½ piece
Green chili pepper
50 g
Grated cheddar
(Contains: Melk (inclusief lactose))
150 g
Mexican-style vegetable mix
½ piece
Garlic
2 piece
Pita bread
(Contains: Gluten, Tarwe)
Not included in your delivery
3 tablespoon
White balsamic vinegar
400 milliliters
Low sodium vegetable stock
1 tablespoon
Sugar
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Transfer the pitas to a parchment-lined baking sheet and bake for 6 - 8 minutes, or use a toaster if preferred. Prepare the stock in the meantime.
Heat the sunflower oil in a soup pot over medium-high heat and bloom the BBQ rub and the Mexican spices for 1 minute. Stir in the vegetable mix and fry for 1 - 2 minutes, then add the chopped tomatoes and the stock. Cover with the lid and allow to cook for 10 - 12 minutes. Add some water if the soup is too thick for your liking.
Meanwhile, thinly slice the green chili pepper* and the garlic. To a small saucepan, add the white balsamic vinegar and the same amount of water, along with the sugar and then season with salt and pepper. Heat over medium-high heat and stir until the sugar has dissolved. Add the chili pepper and garlic to the pan, then turn off the heat and allow to cool.
*Take care, this ingredient is spicy! Use as preferred.
Cut open the pitas and spread with some of the sour cream and cheddar (being sure to reserve some for garnish). Serve the soup in bowls and top with the rest of the sour cream and cheddar. Finish with the chili-garlic topping as preferred. Serve the pitas alongside the soup.
