Sweet Potato and Tomato Soup
with Grilled Cheese Pitta
Instructions
1 Prep vegetables
Peel and chop the sweet potatoes. Chop the tomatoes. Peel and chop the onion and garlic.
2 Start soup
Heat a soup pot over a medium-high heat with a drizzle of olive oil. Once hot, add the sweet potatoes, onion, tomatoes and garlic, and cook with a pinch of salt for 3 min. Add the tomato paste and stir for 1 min.
3 Add and boil
Add the chopped tomatoes, measured water, stock cube and black pepper. Bring to a simmer and cover with a lid. Cook over a low heat for 20-25 min until the sweet potatoes are soft.
4 Prep grilled cheese
Halve the pitta breads and split them open into pockets. Stuff each with the grated cheddar and mozzarella. Set aside.
5 Add and puree
After 20-25 min add the cream to the soup and puree the soup until smooth with a hand-held blender. Check the seasoning and keep covered until serving.
6 Fry pitta
Heat a non-stick pan over a medium heat with a drizzle of oil. Add two pitta pockets at a time and fry, pressing down with a spatula, until golden. Repeat with the remaining pittas. Keep warm under foil. Divide the soup among bowls and garnish with a dollop of yogurt and fresh basil leaves. Serve the cheesy pitta alongside.
Tips for fussy eaters
Leave out the garnishes!
Pro tip
Make the soup beforehand and reheat it with a splash of water just in time for dinner.
The most satisfying family dinner!
Cooking Time: 30 min
Equipment Required: Blender
Cals 1148 · Prot 33 · Carbs 140 · Fat 51
Ingredients
Soup
Grilled cheese
To serve
The most satisfying family dinner!
Cooking Time: 30 min
Equipment Required: Blender
Cals 1148 · Prot 33 · Carbs 140 · Fat 51
Instructions
1 Prep vegetables
Peel and chop the sweet potatoes. Chop the tomatoes. Peel and chop the onion and garlic.
2 Start soup
Heat a soup pot over a medium-high heat with a drizzle of olive oil. Once hot, add the sweet potatoes, onion, tomatoes and garlic, and cook with a pinch of salt for 3 min. Add the tomato paste and stir for 1 min.
3 Add and boil
Add the chopped tomatoes, measured water, stock cube and black pepper. Bring to a simmer and cover with a lid. Cook over a low heat for 20-25 min until the sweet potatoes are soft.
4 Prep grilled cheese
Halve the pitta breads and split them open into pockets. Stuff each with the grated cheddar and mozzarella. Set aside.
5 Add and puree
After 20-25 min add the cream to the soup and puree the soup until smooth with a hand-held blender. Check the seasoning and keep covered until serving.
6 Fry pitta
Heat a non-stick pan over a medium heat with a drizzle of oil. Add two pitta pockets at a time and fry, pressing down with a spatula, until golden. Repeat with the remaining pittas. Keep warm under foil. Divide the soup among bowls and garnish with a dollop of yogurt and fresh basil leaves. Serve the cheesy pitta alongside.
Tips for fussy eaters
Leave out the garnishes!
Pro tip
Make the soup beforehand and reheat it with a splash of water just in time for dinner.
Ingredients
Soup
Grilled cheese
To serve
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