Sweet Potato and Tomato Soup
with Grilled Cheese Pitta
The most satisfying family dinner!
30 min
The most satisfying family dinner!
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Ingredients
Number of People:
Soup
Sweet potatoes
400 Grams
Tomatoes
2 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
50 Grams
Chopped tomatoes
400 Grams
Water
600 ML
Vegetable stock cube
15*
1 Piece
Black pepper
0.5 Tsp
Cooking cream
4*
200 ML
Grilled cheese
Pitta bread
4*5*9*10*11*
2 Piece
Grated cheddar
4*
60 Grams
Grated mozzarella
4*
60 Grams
To serve
Greek yogurt
4*
150 Grams
Fresh basil
15 Grams
Allergens
*15 Celery, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4482 / 1137 |
| Fats (g) | 49.3 |
| of which saturated (g) | 30.2 |
| Carbohydrates (g) | 131 |
| of which sugars (g) | 32.3 |
| Fibers (g) | 18.4 |
| Proteins (g) | 42.9 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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