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Carrot and Tomato Soup

Carrot and Tomato Soup

with Greek-style cheese and tortilla chips

The only thing better than a warm bowl of soup for dinner are crispy croutons and melted mozzarella to have along with it. The carrots and pesto make this dish vibrant both in colour and in taste.

Tags:
Under 650 calories
Blender Needed
Family Friendly
Veggie
Allergens:
Milk
Wheat
Celery
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

75 grams

Yoghurt

(Contains Milk)

1 unit(s)

Carrot

1 pack(s)

Chopped Tomato with Onion & Garlic

4 unit(s)

Tortilla

(Contains Wheat)

5 grams

Coriander

1 unit(s)

Lemon

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 pack(s)

Sweetcorn

1 sachet(s)

Mexican Style Spice Mix

100 grams

Greek Style Cheese

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)2162 kJ
Energy (kcal)517 kcal
Fat20.9 g
of which saturates12.9 g
Carbohydrate63.9 g
of which sugars24.3 g
Dietary Fiber3.8 g
Protein20.2 g
Cholesterol0 mg
Salt5.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Immersion blender
Pot with Lid

Instructions

Get Prepped
1

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Roughly chop the coriander (stalks and all).
Drain the sweetcorn in a sieve.

Start the Soup
2

Place a large pot over medium-high heat with a drizzle of oil. Fry the carrot and mexican spice mix for 2-3 mins.
Add the vegetable stock, chopped tomato and 400ml water (double for 4p).
Cover and simmer for 15-20 mins, until the carrots are tender.

Make the Buttered Corn
3

Place a pan over medium-high heat with a knob of butter. Season to taste with salt and pepper.
Once heated, fry the drained corn for 4-5 mins, until golden-brown. Remove from pan, cover and set aside.
Cut half the tortilla (double for 4p) into strips. Cut all the strips into half. 

Fry the Tortilla Chips
4

Return the pan to a medium-high heat with another knob of butter. Brown the tortilla strips for 3-4 mins, until golden-brown. Fry in batches to avoid over-crowding.

Blend Your Soup
5

Zest and quarter the lemon. Once the soup is cooked, blend until it is smooth and creamy.
Add the yogurt to the soup and mix well. Season to taste with salt and pepper.

TIP: Add a splash of water if the soup thickens too much.

Garnish and Serve
6

Divide the soup in bowls and crumble the Greek-style cheese over them.
Top with tortilla chips, buttered corn, lemon zest, chopped coriander and a squeeze of lemon juice. Serve any remaining lemon quarters by the side. 

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