with Crumbled Fetta & Toasted Almonds
Soups are such a dinner-time staple as they are always brimming with such 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 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Potato
1
Zucchini
1
Snacking Tomatoes
1 packet
Flaked almonds
1 packet
Garlic
2 clove
Silverbeet
1 packet
Tomato paste
1 packet
Garlic & herb seasoning
1 sachet
Water
1.5 cup
Vegetable stock powder
1 sachet
Fetta Cubes
1 packet
Chilli flakes
pinch
Brown sugar
1 tsp
• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into bite-sized chunks. • Place carrot, potato, zucchini and snacking tomatoes on the lined oven tray with a drizzle of olive oil. Season with salt and toss to coat. • Roast until tender, 15-20 minutes.
• Meanwhile, finely chop garlic. • Thinly slice silverbeet.
• When the veggies have 5 minutes cook time remaining, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. • Cook tomato paste, garlic & herb seasoning and garlic, stirring, until fragrant, 30 seconds. Add water, vegetable stock powder and brown sugar, then bring to a simmer and cook until reduced, 2-4 minutes. • Add roasted veggies and silverbeet and cook until wilted, 2-3 minutes. Season to taste.
• 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!
1078
kJ
Energy (kJ)
258
kcal
Calories
9.2
g
Fat
4
g
of which saturates
28.3
g
Carbohydrate
11.6
g
of which sugars
10.8
g
Dietary Fibre
13.8
g
Protein
1375
mg
Sodium
with Mixed Leaves & Crushed Peanuts
