Sweet Potato & Ginger Soup

Name: Sweet Potato & Ginger Soup with Goat Cheese
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: 400 g sweet potato; 2 carrots; 2 tbs olive oil; ½ red onion; 1 knob ginger; 1 clove garlic; 2 tsp vegetable stock powder; 1 L hot water; 2 Bake-At-Home Buns; 1 tbs sunflower seeds; ½ block goat cheese; 1 bunch parsley

with Goat Cheese

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The roasted sweet potato in this tasty soup is sweet and caramelised, accompanied perfectly by a feisty hit of ginger. With our friends at Meredith Dairy providing beautiful chevre and a local bakery offering up some of the best bread you’ve ever tasted, you’re in very good company here indeed.

Tags:

Kid Friendly

•Naturally Gluten-Free

•High Fiber

•Nut Free

•Veggie

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Soy

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

carrots

red onion

1 knob

ginger

1 clove

garlic

2 tsp

vegetable stock powder

Bake-At-Home Buns

(Contains: Gluten, Wheat, Eggs, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame.)

1 tbs

sunflower seeds

½ block

goat cheese

(Contains: Milk;)

1 bunch

parsley

Not included in your delivery

2 tbs

olive oil

1 L

hot water

Nutritional Values

per serving

Calories2680 kcal

Fat30 g

of which saturates6.5 g

Carbohydrate60.6 g

of which sugars22.7 g

Protein23.6 g

Sodium933 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Large Pot

•Stick Blender

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, peel carrots and cut into 2 cm rounds, peel sweet potato and cut into 2 cm cubes, finely chop the red onion, peel and finely grate ginger, peel and crush garlic, finely chop the parsley.

Toss the sweet potato 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.

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 and garlic, 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, and add the roasted vegetables.

Heat the bread rolls and sunflower seeds

Place the bread rolls and sunflower seeds on the other oven tray and pop in the oven 5 minutes before serving the soup.

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

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