Sweet Potato and Tomato Soup

with Grilled Cheese Pitta

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family-friendly
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family-friendly
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Instructions

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1 Prep vegetables

Peel and chop the sweet potatoes. Chop the tomatoes. Peel and chop the onion and garlic.

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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.

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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.

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4 Prep grilled cheese

Halve the pitta breads and split them open into pockets. Stuff each with the grated cheddar and mozzarella. Set aside. 

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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.

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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 1018 · Prot 38 · Carbs 130 · Fat 40

Ingredients

Number of people

Soup

Sweet potatoes 400 Grams
Tomatoes 2 Pieces
Brown onion 1 Piece
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 50 Grams
Chopped tomatoes 400 Grams
Water 600 ML
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
Cooking cream 200 ML

Grilled cheese

Pitta bread 2 Pieces
Grated cheddar 60 Grams
Grated mozzarella 60 Grams

To serve

Greek yogurt 170 Grams
Fresh basil 15 Grams

The most satisfying family dinner!

Cooking Time: 30 min

Equipment Required: Blender

Cals 1018 · Prot 38 · Carbs 130 · Fat 40

Instructions

photo

1 Prep vegetables

Peel and chop the sweet potatoes. Chop the tomatoes. Peel and chop the onion and garlic.

photo

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.

photo

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.

photo

4 Prep grilled cheese

Halve the pitta breads and split them open into pockets. Stuff each with the grated cheddar and mozzarella. Set aside. 

photo

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.

photo

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

Number of people

Soup

Sweet potatoes 400 Grams
Tomatoes 2 Pieces
Brown onion 1 Piece
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 50 Grams
Chopped tomatoes 400 Grams
Water 600 ML
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
Cooking cream 200 ML

Grilled cheese

Pitta bread 2 Pieces
Grated cheddar 60 Grams
Grated mozzarella 60 Grams

To serve

Greek yogurt 170 Grams
Fresh basil 15 Grams
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