16/12/2020 
CategoryEveryday, Hot Meals, Hot Meals, Lunch, Recess, Snacks, Snacks, Vegetarian
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 tbsp olive oil
2 brown onions, diced
5 cloves garlic, finely chopped or crushed
8 tomatoes, chopped
1 large sweet potato, cubed (2x2cm)
6 cups reduced-salt chicken stock
¼ tsp chilli powder or cayenne pepper (optional)
Method
1
Sauté onions and garlic in olive oil until soft.
2
Add tomatoes, and sweet potato to the saucepan.
3
Stir and cook for 5 minutes.
4
Add stock and cayenne pepper or chilli powder.
5
Cover and bring to the boil.
6
Reduce heat to medium-low and simmer for 15 to 20 minutes or until potato is tender.
7
Remove from heat and allow to cool slightly.
8
Blend until smooth in a blender or with a stick blender.
Tips
- Make it more filling and serve with a wholemeal or wholegrain roll.
Nutrition Facts
Serving Size 1 cup
Servings 20
Amount Per Serving
Calories 64
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Sodium 196mg9%
Total Carbohydrate 9.7g4%
Dietary Fiber 1.9g8%
Sugars 4.2****g
Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 tbsp olive oil
2 brown onions, diced
5 cloves garlic, finely chopped or crushed
8 tomatoes, chopped
1 large sweet potato, cubed (2x2cm)
6 cups reduced-salt chicken stock
¼ tsp chilli powder or cayenne pepper (optional)
Directions
1
Sauté onions and garlic in olive oil until soft.
2
Add tomatoes, and sweet potato to the saucepan.
3
Stir and cook for 5 minutes.
4
Add stock and cayenne pepper or chilli powder.
5
Cover and bring to the boil.
6
Reduce heat to medium-low and simmer for 15 to 20 minutes or until potato is tender.
7
Remove from heat and allow to cool slightly.
8
Blend until smooth in a blender or with a stick blender.
