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: olive oil; 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

with Roasted Sweet Potato & Green Beans

4.5(44)

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Calories

:

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Protein

:

27.3g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Calorie Smart

Easy Prep

Veggie

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

PDF

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.