Caribbean Bean & Capsicum Coconut Soup

Name: Caribbean Bean & Capsicum Coconut Soup with Roasted Sweet Potato & Green Beans
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 packet Diced Tomatoes with Garlic & Onion; 1 sachet Vegetable Stock Powder; 1 packet Garlic Paste; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Green Beans; 1 Capsicum; 1 Sweet Potato; 1 Lime; 2 packet Coconut Milk; 1 packet Red Kidney Beans

with Roasted Sweet Potato & Green Beans

4.4

(44)

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Channel 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.

Tags:

Vegetarian

Allergens:

Celery

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Garlic Paste

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Green Beans

1

Capsicum

1

Sweet Potato

1

Lime

2 packet

Coconut Milk

1 packet

Red Kidney Beans

Nutritional Values

Calories674 kcal

Energy (kJ)2820 kJ

Fat35.9 g

of which saturates30.9 g

Carbohydrate60.5 g

of which sugars24.9 g

Dietary Fibre23.4 g

Protein26.1 g

Sodium2120 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Baking Paper

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• Divide Caribbean bean and capsicum coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!