Nutrition Information
Per Serve
Energy: 2043kJ/489 Cals (23%)
Protein: 16g (32%)
Fat: 2g (3%)
Sat fat: 0.3g (1%)
Carb: 93g (30%)
Sugar: 12g (13%)
Fibre: 15g (50%)
Sodium: 763mg (38%)
Speedy sweet potato and silverbeet soup
Weeknight soup never looked so good. From saucepan to serving bowls in just 30 minutes, this 5-ingredient vegetarian recipe is a winner.
Serves
4
Prep
5m
Cooking
25m
Ingredients
- 1 leek, pale section only, thinly sliced
- 2 tsp ground cumin
- 800g gold sweet potato, peeled, chopped
- 5 silverbeet leaves, stems trimmed, leaves shredded
- 1 Coles Finest by Laurent Rye Sourdough Vienna*, sliced
Method
STEP 1
Spray a large saucepan with olive oil spray and heat over medium heat. Add the leek and cook, stirring, for 3-4 mins or until leek softens. Add the cumin and cook, stirring, for 1 min or until aromatic.
STEP 2
Add the sweet potato and 3 cups (750ml) water. Bring to the boil over high heat, then reduce heat to medium. Cover and cook for 15-20 mins or until sweet potato is very soft. Cool slightly. Carefully transfer the soup mixture to a blender and blend until smooth. Season.
STEP 3
Return soup to the pan over medium heat. Add silverbeet and cook, covered, for 3-4 mins or until the silverbeet wilts. Ladle the soup into serving bowls and serve with the sourdough.
*Selected stores only.
Dietary information
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Soy-free
Low fat
No added sugar
Vegan
Vegetarian
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
