Soup
haricarreras
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
35 min

Ingredients

15 grams
Almonds
0.75 tsp
Chili Powder
40 grams
Corn
2 Clove
Garlic
10 ml
Greek Yogurt
30 grams
Mushrooms
1 tbsp
Olive Oil
1 tsp
Oregano
250 ml
Stock
50 grams
Sweet Potato
0.5
Tomatoes

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Prep

  1. Peel and cut your sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your mushrooms and tomatoes so that they all have a similar size and shape.
  3. Finely chop your garlic.

Heating Steps

  1. Heat olive oil in a pot and add garlic, chili powder and oregano and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Corn, Mushrooms and Sweet Potato and fry for 10 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add greek yogurt and mix.
  2. Add Almonds on top.