Hearty Sweet Potato Soup
with crème fraîche, malted grain bread & pumpkin seeds
There is a special ingredient in your box! This bread roll is made with spent grain, a byproduct of beer brewing. It not only reduces waste, but also makes for a flavourful, nutritious bun!
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
Malted grain bread roll
(Contains: Spelt, Gluten, Tarwe, Gerst, Rogge May be present: Noten, Sesamzaad, Melk (inclusief lactose), Ei, Soja, Lupine, Gluten)
1 piece
Bell pepper
½ sachet(s)
Sicilian-style herb mix
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
- Prepare the stock and preheat the oven to 200°C.
- Chop the onion and crush or mince the garlic.
- Slice the carrot into 1cm thick pieces and dice the bell pepper.
- Peel and finely dice all the potatoes.
Did you know... potatoes are rich in vitamins and minerals such as zinc, iron and potassium, along with vitamins B and C. Sweet potatoes also contain a lot of vitamin A, which is good for eye health and the immune system.
- Melt the butter in a soup pot over medium-high heat and fry the onion with the garlic for 2 minutes.
- Add the carrot, bell pepper, all 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.
