Sweet Potato Soup and Tuna Crisp Bread
Operation Transformation Recipe - The tuna crisp bread and soup are a perfect pairing that make an ideal light lunch.
6 people
40 minutes
20 minutes
Ingredients
- 1 tbsp Natural Yogurt 3% fat
- 25 g SuperValu Sweetcorn 326g
- 1 - Tomatoes
- 80 g Tuna drained & flaked (56g drained weight)
- 2 slices Wholemeal Cracker Bread
Sweet Potato and Celery Soup
-
225
g
Celery
diced
-
1
pinch
Ground Allspice
-
0.25
tsp
Nutmeg
-
1
tbsp
Olive Oil
-
1
-
Onion
chopped
-
1
tsp
SuperValu Fresh Thyme
-
170
g
SuperValu Swede
peeled and diced
-
450
g
Sweet Potatoes
peeled and diced
-
600
ml
Vegetable Stock
-
600
ml
Water
Method
- Place crisp bread on plate.
- Wash and dry tomato and slice.
- Mix tuna with natural yogurt and sweetcorn.
- Place tuna mixture topped with sliced tomato on crisp bread.
- Serve with soup.
To make the soup:
- Add sweet potatoes, celery and turnips into large pot.
- Add 600ml water and bring to boil. Turn down heat and simmer until completely tender 30 - 45 minutes.
- Heat oil in a separate pan over medium heat. Add the onions, stirring often until they soften.
- Stir in the thyme, vegetable stock, nutmeg and all spice. Simmer for 5 minutes.
- Using hand blender or food processor blend the sweet potatoes, celery, turnips and onion mixture from the pan until smooth.
