Oven-roasted sweet potato & courgette tortilla
Enjoy a baked rather than fried tortilla, making it healthier and easier to throw together. If you don’t have manchego, you can use cheddar or crumbled feta
Fridge-raid soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 carrotsfinely chopped
- 2 sticks of celeryfinely chopped
- 4 garlic clovescrushed
- 1 thyme sprig
- 1 tbsp tomato purée
- 1 litre vegetable or chicken stock
- 400g can chopped tomatoes
- 2 x 400g cans cannelini beansdrained
- a large handful of green veg(about 150g, use any seasonal veg you have – courgette, green beans, chard, spinach etc), roughly chopped
- 1 large potatopeeled and cut into 2cm cubes
To serve
- chopped parsleycrumbled feta, torn olives, chilli flakes (optional), extra virgin olive oil, crusty bread
Nutrition: Per serving
- kcal434
- fat18g
- saturates8g
- carbs41g
- sugars13g
- fibre14ghigh
- protein21g
- salt2.1g
Method
step 1
Heat the oil in a large pan on a medium heat and cook the onion, carrot and celery until soft, about 10 mins, then add the garlic, thyme and tomato purée. Pour in the stock along with the tomatoes, reduce the heat to low and simmer for 10 mins.
step 2
Add the cannelini beans, the green veg and potato pieces, along with a generous pinch of seasoning. Cover and simmer for another 15-20 mins or so until the veg is tender and the soup has thickened. Top with some parsley, crumbled feta, olives, chilli flakes (for those who like spice) and a drizzle of extra virgin olive oil. Serve with crusty bread on the side for dunking.
