Ryvita

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Mexican-Ryvita salad bowl

Preparation time: 5 minutes

 

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation Time: 45 minutes

Number of Servings: 4

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

40kcal

280kcal

Fat

1.1g

7.7g

of which Saturates

0.61g

4.3g

Carbohydrates

6.4g

45g

of which Sugars

3.6g

25.4g

Fibre

0.9g

6.3g

Protein

0.66g

4.6g

Salt

0.09g

0.66g

PER 100G

PER SERVING

INGREDIENTS

1 tsp olive oil

1 onion, roughly chopped

2 clove garlic, roughly chopped

2 tsp thai curry paste

2 large sweet potatoes (approx. 700g), peeled and roughly chopped

200ml reduced fat coconut milk

800ml low salt vegetable stock

To serve:

2 Ryvita Sesame Rye Crispbread

Handful coriander, roughly chopped (4g)

Zest of ½ lime (2g)

METHOD

  1. Heat the olive oil in a large saucepan and gently fry the onion for 10 minutes then add the garlic and curry paste and cook for a further 2 minutes.
  2. Add the sweet potatoes, mix well and cook for 2 minutes. Add the coconut milk, stock and some seasoning, bring to the boil, cover and simmer for 20 minutes or until the sweet potato is soft. Leave to cool slightly before blitzing with a stick blender or in a blender until smooth.
  3. Break into small crouton-sized pieces and serve the soup in bowls topped with the croutons, lime zest and coriander.