Sweet Potato Soup with Greek-Style Cheese
with Easter bunny bread & a crispy courgette-cashew topping
The sweet potato contains more beta-carotene, also known as pro-vitamin A, than regular potatoes. This substance accounts for the sweet potato's orange colour!
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
1 piece
Novelty bread roll
(Contains: Tarwe May be present: Mosterd, Noten, Sesamzaad, Soja, Ei, Gluten, Melk (inclusief lactose))
100 g
Potatoes
100 g
Sweet potato
1 piece
Courgette
½ piece
Garlic
½ piece
Onion
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: Noten, Sesamzaad, Pinda's)
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
Utensils
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 two thirds of the courgette and roughly chop the rest.
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, both types of potatoes and the roughly chopped courgette, 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 diced 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.
