Caribbean Kidney Bean & Coconut Soup
with Sweet Potato & Capsicum
Channel the flavours of the Caribbean into a hearty soup brimming with red kidney beans, creamy coconut milk and roasted root veggies. Zingy lime and mild Caribbean spices bring the tropical vibes, while the capsicum adds a subtly sweet depth of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1
carrot
½
lime
1 tin
red kidney beans
1 bag
green beans
1 packet
garlic paste
1 box
diced tomatoes with garlic & onion
2 tin
coconut milk
1 sachet
vegetable stock powder
1
capsicum
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot 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 you prefer a thinner soup.
• Divide Caribbean kidney bean and coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!
