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Italian Recipes

Mediterranean Veggie Soup

Mediterranean Veggie Soup

Mediterranean Veggie Soup

with Crumbled Fetta & Flaked Almonds

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Soups are such a dinner-time staple as they are always brimming with 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 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 30g carbs

•Vegetarian

Allergens:

Celery

•Amandelnoten

•Milk

The quantities provided above are averages only.

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 sachet

Vegetable Stock Powder

2

Garlic

1 packet

Flaked Almonds

1 packet

Snacking Tomatoes

1 sachet

Chilli Flakes

1

Silverbeet

1 packet

Carrot & Zucchini Mix

1

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

Fetta Cubes

Not included in your delivery

1 drizzle

olive oil

1.5 cup

Boiling water

1 tsp

brown sugar

Nutritional Values

Calories312 kcal

Energy (kJ)1310 kJ

Fat13.6 g

of which saturates4.7 g

Carbohydrate32.4 g

of which sugars15.1 g

Dietary Fibre11.2 g

Protein13.6 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Roast the veggies

1

• Cut carrot, potato and zucchini into bite-sized chunks. • Set air fryer to 200°C. Place veggies into the air fryer basket, season with salt, drizzle with olive oil and toss to coat. • Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Prep carrot, potato, zucchini as above. Place prepped veggies on a lined oven tray with a drizzle of olive oil. Season with salt and toss to coat. Roast until tender, 15-20 minutes.

2

• Meanwhile, finely chop garlic. • Thinly slice silverbeet. • Halve snacking tomatoes.

3

• When the veggies have 5 minutes cook time remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook tomato paste, garlic & herb seasoning and garlic, stirring until fragrant, 30 seconds. Add the water, salt and the brown sugar, then bring to a simmer and cook until reduced, 2-4 minutes. • Add roasted veggies, snacking tomatoes and silverbeet and cook until wilted, 2-3 minutes. Season to taste.

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!

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