recipes

Starters

Squash and sweet potato soup with Zespri SunGold kiwifruit

After exercise, children’s muscles need to recover to carry on with their day-to-day activities. There’s no doubt that kiwifruit is a great way of aiding this recovery and you can help by adding it to the dishes you prepare every day. Try this creamy soup as a delicious starter dish

This recipe is rich in fibre with a high vitamin C content and a good source of potassium and folate.

Serves 4
Cooks in 40 min.
Difficulty
Recipe appropriate for
Vegetarian
Nutrition per serving
Calories349.4817%
Fat18.13g26%
Saturates4.64g23%
Protein7.98g16%
Carbs37.42g12%
Sugar16.9g19%
Fibre6.86g23%
Folate94.58μg24%
Potassium895.2mg32%
Vitamin C108.75mg145%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 400 g squash pulp
  • 200 g sweet potato
  • 1 leek 700 ml vegetable stock
  • 100 g: 2 Zespri SunGold kiwifruit 
  • Burgos cheese 4 slices wholemeal or mixed seed bread
  • black pepper
  • 3 tablespoons
  • olive oil
  • salt

Method

  1. Put the oil in a frying pan and lightly fry the chopped leek until it is soft and transparent. Add the peeled and chopped squash and sweet potato. Gently fry the mixture for a few minutes, cover with the stock and simmer for about 25 minutes.
  2. Meanwhile, cut the bread into small cubes and spread them out over the oven tray. Sprinkle or, even better, spray a few drops of oil and bake in the oven at 200 ºC for 6-7 minutes or until golden brown. Peel and chop the Zespri SunGold kiwifruit. Cut the cheese into little cubes.
  3. When the soup has finished cooking, mix with an electric hand blender until you obtain a smooth and creamy texture. Serve in bowls or dishes with the finely chopped kiwifruit, cheese and croutons.

Related posts