30 mins – 545 kcal

Ingredients

• 200 grams Carrots
• 150 grams Sweet potato
• 35 grams Yellow onion
• 1 cube Vegetable bouillon cube
• 1 tablespoon Olive oil
• 1 ½ tablespoon Sun flower seeds
• 1/3 cup Low fat Greek yoghurt

Instructions

1. Peel and cute the carrots, potatoes and onion into smaller pieces
2. Add water, the vegetable stock cube and vegetables to a casserole dish/pan. Put a lid on and let it boil for 10 minutes or until soft.
3. Mix with a mixer rod, season with salt and pepper. Add some more water if it’s too thick.
4. Top it off with yoghurt. I like to take a chopstick and swirl the yoghurt around to make it look even nicer