Ingredients
1 onion, chopped
250 g kumara, chopped in 1 cm bits
4 cups corn kernels
2 cloves garlic, minced
1 cup vegetable stock
1 cup boiling water
250 g reduced fat ricotta cheese
rice bran oil spray
1 Lebanese bread or large wrap, quartered
¼ cup grated Parmesan cheese
2 tbsp chopped parsley
4 tbsp plain yoghurt
¼ tsp SIDS CRAZY SALT
Directions
Preheat oven to 180°C.
Place onion, kumara, corn, garlic, stock and water in a large saucepan. Bring to the boil then reduce heat, cover and simmer for 15 minutes until kumara is tender. Purée with a stick blender, then add ricotta and blend until smooth.
Lightly spray bread with oil and sprinkle lightly with SIDS CRAZY SALT. Place on a baking tray and sprinkle with Parmesan. Bake for 10 minutes until crisp & golden. Break into pieces.
Sprinkle soup with parsley, drizzle with yoghurt and serve with toasts.
