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Caribbean Bean & Capsicum Coconut Soup
Caribbean Bean & Capsicum Coconut Soup

Caribbean Bean & Capsicum Coconut Soup

with Roasted Sweet Potato & Green Beans

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:
Calorie Smart
Easy Prep
Veggie

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 Time
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3115 kJ
Fat39.2 g
of which saturates30 g
Carbohydrate69.5 g
of which sugars28.4 g
Protein27.3 g
Sodium2249 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan

Cooking Steps

1
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
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
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
4

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

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