Sweet Potato and Tomato Soup

with Grilled Cheese Pitta
The most satisfying family dinner!
Cals 1018 · Prot 38 · Carbs 130 · Fat 40
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
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The most satisfying family dinner!
Cals 1018 · Prot 38 · Carbs 130 · Fat 40
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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