Roasted Sweet Potato & Ginger Soup

Name: Roasted Sweet Potato & Ginger Soup with Goat’s Cheese
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 400 g sweet potato; 2 carrots; 1 red onion; 1 knob ginger; 2 clove garlic; 3 tsp cumin; 2 tsp vegetable stock; 2 Bread Rolls; 2 tsp pepitas; 50 g Chevre Goat'S Cheese; 1 tbs parsley; 2 tbs olive oil; 2 L hot water

with Goat’s Cheese

3.6

(284)

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This vibrant bowl of soup is just what the doctor ordered; packed with vitamin C and ginger, it is sure to bring you back to life during the depths of winter. For an indulgent touch, we have included Meredith Dairy’s chevre goat’s cheese to give it a rich and creamy finish.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

2

carrots

1

red onion

1 knob

ginger

2 clove

garlic

3 tsp

cumin

2 tsp

vegetable stock

2

Bread Rolls

(Contains: Gluten, Wheat;)

2 tsp

pepitas

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

50 g

Chevre Goat'S Cheese

(Contains: Milk;)

1 tbs

parsley

Not included in your delivery

2 tbs

olive oil

2 L

hot water

Nutritional Values

per serving

Calories2680 kcal

Fat30.6 g

of which saturates5.8 g

Carbohydrate62.5 g

of which sugars20.6 g

Protein20.1 g

Sodium1070 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Pot

•Food Processor

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. Line two oven trays with baking paper.

2

To prepare the ingredients, peel the sweet potatoes and carrots, and cut the potatoes into 2 cm cubes and the carrots into rounds. Finely chop the red onion and parsley. Peel and finely grate the ginger, and peel and crush the garlic.

3

Toss the sweet potatoes and carrots in half of the olive oil and place them on the prepared tray. Season generously with salt and pepper. Cook in the oven for 25 minutes or until the vegetables are tender.

4

Meanwhile, heat the remaining oil in a large pot over a medium-high heat. Add the red onion, and cook for 5 minutes or until the onion is soft. Add the ginger, garlic, and HelloFresh Cumin and cook, stirring, for 1-2 minutes or until fragrant. Add the vegetable stock powder and hot water and bring to a boil. Remove from the heat.

5

Place the bread rolls and pepitas on a lined baking tray in the oven 5 minutes before serving the soup.

6

Blend the sweet potato, carrot and stock mixture until smooth using a stick blender or regular blender.

7

To serve, spoon soup into bowls, top with dots of chevre goat’s cheese, a sprinkle of pepitas and garnish with parsley. Enjoy with the crusty bread rolls.