Mediterranean Veggie Soup
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Mediterranean Veggie Soup

Mediterranean Veggie Soup

with Extra Crumbled Fetta & Toasted Almonds

Soups are such a dinner-time staple as they are always brimming with such warm and homey flavours. Packed into this soup are several veggies and crumbly cheese, waiting to be slurped up by you!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 40g carbs
•Veggie
•Calorie Smart
Allergens:
Almond
•Milk

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.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

potato

1

zucchini

1 packet

Snacking Tomatoes

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

2 clove

garlic

1 packet

silverbeet

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

2 packet

Fetta Cubes

(Contains Milk;)

pinch

chilli flakes

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

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Nutritional Values

Energy (kJ)1358 kJ
Calories325 kcal
Fat14.7 g
of which saturates7.6 g
Carbohydrate28.3 g
of which sugars11.7 g
Dietary Fibre10.8 g
Protein18.3 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Saucepan
•Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, finely chop garlic. • Thinly slice silverbeet.

3
3

• 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.

4
4

• 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!