Caribbean Bean & Capsicum Coconut Soup
with Roasted Sweet Potato & Green BeansChannel the flavours of the Caribbean into a hearty soup with kidney beans and roasted sweet potato. Capsicum, green beans, lime, coconut and Caribbean spices bring loads of flavour and tropical vibes too. *This recipe is under 650kcal per serving.*
Ingredients
1
sweet potato
1
capsicum
½
lime
1 packet
red kidney beans
1 bag
green beans
1 packet
garlic paste
1 sachet
mild Caribbean jerk seasoning
1 box
diced tomatoes with garlic & onion
2 packet
coconut milk
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut capsicum into large chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, cut lime into wedges. Drain and rinse red kidney beans. Trim green beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, coconut milk and vegetable stock powder, stirring to combine.
• Add kidney beans and green beans to the soup. Bring to a simmer and cook until slightly thickened, 6-10 minutes. • Stir though roasted veggies. Season to taste. • Add a squeeze of lime juice to taste.
TIP: Stir through a splash of water if the soup is too thick.
• Divide Caribbean bean and capsicum coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!
