Vegetable

Sweet Potato, Tomato and Pulse Broth

A hearty sweet potato, tomato and pulse broth enriched with warming spices, vegetables, and a touch of harissa for gentle heat. Finished with beans, greens and roasted corn for a nourishing, flavour-packed plant-based dish.

25 COVERS

This recipe features

INGREDIENTS

375g Butter

2750g Onions – diced

185g Garlic Purée

8750g Sweet potato – peeled & diced

8.750ltrs Water – boiling

250g Major Vegetable Stock Powder

125g Major Harissa Global Paste

125g Tomato Purée

150g Vegetarian Hard Italian Cheese – grated

500g Black Eyed Beans

375g Sweetcorn Kernals – roasted

250g Frozen Garden Peas

125g Kale – shredded roughly and blanched

METHOD

  1. Melt butter in a pan over medium heat.

  2. Add sweet potato and sauté for 5 minutes.

  3. Whisk Major Vegetable Stock Powder into water.

  4. Add stock and tomato purée into vegetables and stir.

  5. Bring to the boil then reduce the heat and simmer until the sweet potato is cooked.

  6. Add the corn, Harissa, peas and beans.

  7. Simmer for a further 2 minutes. Bowl up and garnish with blanched kale and hard cheese.

ALLERGENS: Milk