Easy Mediterranean Eggplant Soup
with Crumbly Cheese & Toasted Almonds
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
Snacking Tomatoes
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
garlic
1
tomato paste
1
garlic & herb seasoning
1
vegetable stock powder
2
Fetta Cubes
(Contains Milk;)
1
chilli flakes
1
carrot
1
potato
Not included in your delivery
olive oil
water
brown sugar
Nutritional Values
Instructions
• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into bite-sized chunks. • Place carrot, potato, zucchini and snacking tomatoes on the lined oven tray with a drizzle of olive oil. Season with salt and toss to coat. • Roast until tender, 15-20 minutes.
• Meanwhile, finely chop garlic. • Thinly slice silverbeet.
• When the veggies have 5 minutes cook time remaining, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. • Cook tomato paste, garlic & herb seasoning and garlic, stirring, until fragrant, 30 seconds. Add water, vegetable stock powder and brown sugar, then bring to a simmer and cook until reduced, 2-4 minutes. • Add roasted veggies and silverbeet and cook until wilted, 2-3 minutes. Season to taste.
• Divide Mediterranean veggie soup between bowls. • Crumble over fetta cubes. Top with flaked almonds and a pinch of chilli flakes (if using) to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your fetta cubes, crumble extra fetta over soup as above.
----------CCM TEXT---------- • Divide Mediterranean veggie soup between bowls. • Crumble over fetta cubes. • Top with flaked almonds and a pinch of chilli flakes (if using) to serve. Enjoy!