Sweet potato and pepper soup recipe
Created by The Tesco Recipes team
Pack your child's lunch full of vegetables in this easy-to-make sweet potato soup recipe with onion, carrot, celery and tinned tomatoes. We've served the soup with flatbread croutons but you could serve with crackers, sliced bread or baguettes.
See method- Serves 2
- 10 mins to prepare and 40 mins to cook
- 450 calories / serving
Ingredients
- 1 onion, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 1 sweet potato, (skin on) chopped
- 1 red pepper, deseeded and chopped
- 2 garlic cloves, chopped
- 400g tin plum tomatoes
- 2 multiseed folded flatbreads, cut into triangles
- 1 tbsp olive oil, plus extra for drizzling
- 1 reduced salt vegetable stock cube, made up to 900ml
Each serving contains
- Energy
- 1895kJ 450.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 30g
of the Reference intake
Carbohydrate 69.5gProtein 10.1gFibre 13.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Add the onion, carrot, celery, sweet potato, red pepper, garlic and tinned tomatoes to a large saucepan set over a medium heat. Bring to the boil, then simmer for 5 mins.
- Meanwhile, place the flatbread triangles onto a baking tray. Drizzle over 1 tbsp oil and bake for 10 mins until golden.
- Pour the stock into the saucepan, stir well, cover and cook for 25 mins or until all the vegetables are soft.
- Blitz with a hand blender or in a food processor until smooth. Serve with the flatbread croutons and a drizzle of olive oil.
- See more Lunch ideas for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
