Sweet Potato Soup with Greek-Style Cheese
with a crispy courgette-cashew topping
This dish is inspired by locro de papa, a thick soup from Ecuador made using potato (papa) and cheese.
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
Garlic
½ piece
Onion
100 g
Sweet potato
¾ piece
Courgette
½ sachet(s)
Peruvian-style spice mix
2.5 g
Fresh coriander
(May be present Celery)
50 g
Greek-style cheese
(Contains Milk)
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
100 g
Potatoes
1 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
Not included in your delivery
1 teaspoon
Balsamic vinegar
1 tablespoon
Olive oil
350 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C and prepare the stock (see Tip). Chop the onion and crush or mince the garlic. Weigh and peel both types of potatoes and cut them into rough chunks of around 2cm. Finely dice the courgette into 0.5cm cubes.
Tip: if you're watching your salt intake, use (per person) half a stock cube and 350ml water. When serving, use just half of the cheese and keep the rest to use the next day.
Heat half of the olive oil in a soup pot over medium-high heat. Fry the onion with the garlic for 30 seconds, then add the Peruvian spices and fry for another 30 seconds. Add the stock and both types of potatoes, then bring to the boil. Set the heat to medium-low, cover with the lid and allow to cook gently for 15 minutes.
Meanwhile, roughly chop the coriander and dice the Greek-style cheese (see Tip). Bake the bread in the oven for 8 - 10 minutes.
Tip: serve the coriander separately so as to allow everyone to garnish as preferred.
In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat. Fry the courgette for 6 - 8 minutes or until done. Season to taste with salt and pepper.
Use an immersion blender to process into a smooth soup, adding a splash of water as necessary if the soup is too thick. Stir in the balsamic vinegar and season to taste with salt and pepper.
Serve the soup on deep plates. Garnish with the Greek-style cheese, courgette, cashews and coriander. Serve with the bread alongside.
Did you know... both regular and sweet potatoes are rich in minerals such as zinc, iron and potassium, as well as vitamins B and C. Sweet potatoes are particularly good sources of vitamin A, which boosts immunity and eye health.