Caribbean Bean, Chicken & Coconut Soup
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Caribbean Bean, Chicken & Coconut Soup

Caribbean Bean, Chicken & Coconut Soup

with Roasted Sweet Potato & Green Beans

Channel the flavours of the Caribbean into a hearty soup with kidney beans, chicken and roasted sweet potato. Capsicum, green beans, lime, coconut and Caribbean spices bring loads of flavour and tropical vibes too.

Tags:
Easy Prep

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

1 packet

chicken breast

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3867 kJ
Fat43.9 g
of which saturates31.4 g
Carbohydrate69.5 g
of which sugars28.4 g
Protein61.3 g
Sodium2333 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Saucepan

Instructions

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. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until cooked through and slightly golden, 5-6 minutes. Transfer to a plate. • 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 chicken and 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 chicken, kidney bean and capsicum coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!