Sweet Potato and Tomato Soup

with Grilled Cheese Pitta
The most satisfying family dinner!
457 Reviews
Cals 1137 · Prot 43 · Carbs 131 · Fat 49
Vegetarian
Family Friendly
Try Hello Chef Now
30 min
Sweet Potato and Tomato Soup with Grilled Cheese Pitta
The most satisfying family dinner!
457 Reviews
Cals 1137 · Prot 43 · Carbs 131 · Fat 49
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
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

Prep vegetables

1 Prep vegetables

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

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.
Add and boil

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.
Prep grilled cheese

4 Prep grilled cheese

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

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.
Fry pitta

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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