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Roast sweet potato soup with black beans and chorizo

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HERE'S HOW WE MAKE IT

This is a great combination - sweet potatoes roasted in their skins till golden brown and pureed with onions and garlic and our homemade free-range chicken stock.  To this we add browned and crumbled nuggets of smoky, salty chorizo, black beans and fresh coriander leaves as a counterpoint to the soup's sweetness. 

INGREDIENTS

Orange sweet potato, black turtle beans, chorizo, garlic, coriander fresh, salt, olive oil, onion, chicken stock (free-range chicken bones, garlic, onion, carrot, celery, pepper, parsley).

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY2364kj4727kj
PROTEIN23.6g47.1g
FAT TOTAL21.6g43.1g
- SATURATED6.1g12.2g
CARBS60.6g121.2g
- SUGARS24.5g48.9g
SODIUM1471mg2942mg

SIZES

Small:
Serves 1 as a main, 2 as an entree
Large:
Serves 2 as a main, 4 as an entree

GOES WITH

Serve with a swirl of yoghurt or creme fraiche, some extra coriander leaves and warm, crusty sourdough or toasted tortilla strips.

 

PREP, COOK AND SERVE

FROZEN PRODUCT. Defrost in refrigerator. Cook and consume within 48 hours.

ALL SIZES: Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout. 


 

 
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