Mediterranean Veggie Soup
with Crumbled Fetta & Flaked Almonds
Soups are such a dinner-time staple as they are always brimming with 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.
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.
Ingredients
1
carrot
1
potato
1
zucchini
1 packet
snacking tomatoes
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2 clove
garlic
1 packet
silverbeet
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
Fetta Cubes
(Contains Milk;)
pinch
chilli flakes
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Cut carrot, potato and zucchini into bite-sized chunks. • Set air fryer to 200°C. Place veggies into the air fryer basket, season with salt, drizzle with olive oil and toss to coat. • Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Place carrot, potato, zucchini and snacking tomatoes on a 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 the 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!