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%)
Weeknight soup never looked so good. From saucepan to serving bowls in just 30 minutes, this 5-ingredient vegetarian recipe is a winner.
4
5m
25m
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.
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.
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.
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%)
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.
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