Paddington's Peruvian-Style Sweet Potato Soup

Name: Paddington's Peruvian-Style Sweet Potato Soup with Greek-style cheese & a crispy courgette-cashew topping
Total time: 35 min
Yield: 2
Cuisine: Peruvian
Ingredients: 1 piece Garlic; 1 piece Onion; 200 g Sweet potato; 1.5 piece Courgette; 1 sachet(s) Peruvian-style spice mix; 5 g Fresh coriander; 100 g Greek-style cheese; 20 g Chopped cashews; 200 g Potatoes; 2 piece Wholegrain ciabatta; 2 teaspoon Balsamic vinegar; 2 tablespoon Olive oil; 700 milliliters Low sodium vegetable stock; to taste Salt and pepper

with Greek-style cheese & a crispy courgette-cashew topping

View our plans

This dish is inspired by locro de papa, a thick soup from Ecuador made using potato (papa) and cheese.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Gerst

•Haver

•Rogge

•Sesamzaad

•Soja

•Tarwe

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 Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Garlic

½ piece

Onion

100 g

Sweet potato

¾ piece

Courgette

½ sachet(s)

Peruvian-style spice mix

2.5 g

Fresh coriander

(May be present: Selderij)

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

10 g

Chopped cashews

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

100 g

Potatoes

1 piece

Wholegrain ciabatta

(Contains: Gerst, Haver, Rogge, Sesamzaad, Soja, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

Not included in your delivery

1 teaspoon

Balsamic vinegar

1 tablespoon

Olive oil

350 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3160 kJ

Calories755 kcal

Fat33.1 g

Saturated Fat12.3 g

Carbohydrate81.8 g

Sugar17.1 g

Dietary Fiber21.9 g

Protein27.8 g

Salt3.8 g

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 180°C and prepare the stock. Chop the onion and crush or mince the garlic. Weigh and peel both types of potatoes and cut them into rough chunks of around 2cm. Finely dice the courgette into 0.5cm cubes.

Heat half of the olive oil in a soup pot over medium-high heat. Fry the onion with the garlic for 30 seconds, then add the Peruvian spices and fry for another 30 seconds. Add the stock and both types of potatoes, then bring to the boil. Set the heat to medium-low, cover with the lid and allow to cook gently for 15 minutes.

Meanwhile, roughly chop the coriander and dice the Greek-style cheese (see Tip). Bake the bread in the oven for 8 - 10 minutes.

Tip: serve the coriander separately so as to allow everyone to garnish as preferred.

In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat. Fry the courgette for 6 - 8 minutes or until done. Season to taste with salt and pepper.

Use an immersion blender to process into a smooth soup, adding a splash of water as necessary if the soup is too thick. Stir in the balsamic vinegar and season to taste with salt and pepper.

Serve the soup on deep plates and top with the courgette and the Greek-style cheese (see Tip). Garnish with the cashews and the coriander. Serve the bread alongside.

Health tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time.