Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4482 / 1137
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and chop the sweetpotatoes. 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 sweetpotatoes, onion, tomatoes and garlic, and cook with a pinch of salt for 3 min. Add the tomatopaste and stir for 1 min.
3 Add and boil
Add the choppedtomatoes, measured water, stockcube and blackpepper. Bring to a simmer and cover with a lid. Cook over a low heat for 20-25 min until the sweetpotatoes are soft.
4 Prep grilled cheese
Halve the pitta breads and split them open into pockets. Stuff each with the gratedcheddar 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 freshbasil leaves. Serve the cheesy pitta alongside.