Mediterranean Veggie Soup
with Crumbled Fetta & Toasted Almonds- Almond
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.*
Ingredients
1
carrot
1
potato
1
zucchini
1 packet
Snacking Tomatoes
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, 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
1 packet
Fetta Cubes
(Contains: Milk;)
pinch
chilli flakes
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• 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!
