Hearty Sweet Potato Soup

Name: Hearty Sweet Potato Soup with crème fraîche, poppyseed bread & pumpkin seeds
Total time: 35 min
Yield: 2
Cuisine: Belgian
Ingredients: 1 piece Onion; 2 piece Garlic; 100 g Potatoes; 300 g Sweet potato; 20 g Pumpkin seeds; 1 piece Yellow carrot; 50 g Crème fraîche; 2 piece Romano pepper; 1 piece Carrot; 1 sachet(s) Sicilian-style herb mix; 2 piece Poppyseed roll; ½ tablespoon [Plant-based] butter; 800 milliliters Low sodium vegetable stock; to taste Salt and pepper

with crème fraîche, poppyseed bread & pumpkin seeds

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Crème fraîche is a great addition to a variety of dishes ranging from soups to desserts; unlike sour cream, it's noticeably richer and less sour, so it won't overpower the other flavours in your meal.

Tags:

Calorie Smart

•Extra Veggies

•Family

•Veggie

Allergens:

Melk (inclusief lactose)

•Soja

•Tarwe

•Gerst

•Rogge

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1 piece

Garlic

50 g

Potatoes

150 g

Sweet potato

10 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

½ piece

Yellow carrot

25 g

Crème fraîche

(Contains: Melk (inclusief lactose))

1 piece

Romano pepper

½ piece

Carrot

½ sachet(s)

Sicilian-style herb mix

1 piece

Poppyseed roll

(Contains: Melk (inclusief lactose), Soja, Tarwe, Gerst, Rogge, Sesamzaad May be present: Pinda's, Noten, Ei, Lupine, Mosterd, Selderij, Soja, Gluten, Melk (inclusief lactose))

Not included in your delivery

¼ tablespoon

[Plant-based] butter

400 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2882 kJ

Calories689 kcal

Fat23 g

Saturated Fat9.5 g

Carbohydrate95.4 g

Sugar22.6 g

Dietary Fiber28.1 g

Protein19.4 g

Salt3 g

Potassium284.8 mg

Calcium38.2 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Tall-Sided Pan

•Stick Blender

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Chop the onion and crush or mince the garlic.
Cut the carrots into 1cm chunks and dice the Romano pepper. Peel and finely dice all of the potatoes.
Melt a small knob of butter in a soup pot over medium-high heat. Fry the garlic and onion for 2 minutes.

Add the carrots, Romano pepper, all of the potatoes and the Sicilian-style herbs, then fry for 3 more minutes.
Pour in the stock and cover with the lid, then allow to simmer for 15 minutes.

In the meantime, bake the bread roll in the oven for 6 - 8 minutes.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.

Take the soup pot off the heat and process with an immersion blender. Add some extra water if the soup is too thick and then season to taste with salt and pepper.
Serve the soup in bowls and garnish with the pumpkin seeds and the crème fraîche. Serve the bread roll alongside.