Sweet Potato Soup with Greek-Style Cheese
with a crispy courgette-cashew topping
There is a special ingredient in your box! With this star-shaped bread roll, your meal will shine even more for the festive season. Happy holidays!
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 unit
Garlic
½ unit
Onion
100 g
Sweet potato
1 unit
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
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
100 g
Potatoes
1 unit
Novelty bread roll
(Contains: Tarwe, Gluten May be present: Noten, Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
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 a drizzle of olive oil in a soup pot over medium-high heat. Fry the onion with the garlic for 30 seconds.
- 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.
- Turn the heat to medium-low, then cover with the lid and allow to cook gently for 15 minutes.
- Meanwhile, roughly chop the coriander.
- Dice the cheese (see Tip).
- Bake the bread in the oven for 8 - 10 minutes.
Health Tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time.
- In the meantime, heat a drizzle of 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, topped with the courgette and the Greek-style cheese.
- Garnish with the cashews and the coriander.
- Serve the bread alongside.
