Hearty Sweet Potato Soup
with crème fraîche, sourdough & pumpkin seeds
There is a new ingredient in your box! This delicious stone oven-baked sourdough bread has a crunchy crust and a light, airy crumb. Pure craftsmanship!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Stonebaked sourdough bun
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad)
Not included in your delivery
¼ tablespoon
[Plant-based] butter
400 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
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, the 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.
