Hearty Sweet Potato Soup
with crème fraîche, malted grain bread & pumpkin seeds
Yellow carrots are an ancient variety of carrot, rich in lutein and beta-carotene, giving them their sunny color. Unlike orange carrots, which were cultivated later, yellow carrots offer a milder sweetness.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
50 g
Potatoes
150 g
Sweet potato
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
1 piece
Bell pepper
⅓ piece
Yellow carrot
25 g
Organic crème fraîche
(Contains Milk)
1 piece
Malted grain bread roll
(Contains Spelt, Gluten, Wheat, Barley, Rye May be present Sesame, Milk, Egg, Soy, Lupin, Gluten, Tree nuts)
Not included in your delivery
½ tablespoon
[Plant-based] butter
400 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock and preheat the oven to 200°C.
- Chop the onion and crush or mince the garlic.
- Slice the carrot into 1cm thick pieces and dice the bell pepper.
- Peel and finely dice all the potatoes.
Did you know... potatoes are rich in vitamins and minerals such as zinc, iron and potassium, along with vitamins B and C. Sweet potatoes also contain a lot of vitamin A, which is good for eye health and the immune system.
- Melt the butter in a soup pot over medium-high heat and fry the onion with the garlic for 2 minutes.
- Add the carrot, bell pepper and all the potatoes, then fry for 3 more minutes.
- Pour in the stock and cover with the lid, then allow to simmer for 15 minutes.
- In the meantime, bake the bread roll in the oven for 6 – 8 minutes.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- Remove the soup pot from the heat and process with an immersion blender.
- Add some extra water if the soup is too thick and then season to taste with salt and pepper.
- Serve the soup in bowls and garnish with the pumpkin seeds and the crème fraîche.
- Serve the bread roll alongside.