Chermoula White Bean, Bacon & Kale Soup

Name: Chermoula White Bean, Bacon & Kale Soup with Dukkah & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 zucchini; 1 capsicum; 1 sachet dukkah; 1 packet cannellini beans; 1 bag kale; 2 clove garlic; 40 g plant-based butter (for the sauce); 6 mini flour tortillas; 1 sachet chermoula spice blend; 2 packet tomato sugo; 1 packet vegetable stock pot; 1 tsp brown sugar; ¾ cup water; 1 bag parsley; 1 packet diced bacon

with Dukkah & Garlic Tortilla Flatbreads

5.0(1)

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Calories

:

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Protein

:

36.7g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Sesame
Almond
Gluten
Soy
Wheat
Gluten
May contain traces of allergens
Milk
Peanuts
Soy
Wheat
Brazil nut
Traces of Cashew
Macadamia
Pecan
Pistachio
Pine Nut
Walnut

Take your tastebuds to the Middle East with this hearty bacon dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness, and dusting the flatbreads with nutty dukkah before crisping them up in the oven, are what makes all the difference.

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

Ingredients

Serving amount

1

zucchini

1

capsicum

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

1 packet

cannellini beans

1 bag

kale

2 clove

garlic

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 sachet

chermoula spice blend

(May be present: Soy.)

2 packet

tomato sugo

(May be present: Gluten, Wheat.)

1 packet

vegetable stock pot

1 bag

parsley

1 packet

diced bacon

(May be present: Milk, Soy.)

Not included in your delivery

olive oil

40 g

plant-based butter (for the sauce)

1 tsp

brown sugar

¾ cup

water

Nutritional Values

Energy (kJ)3584 kJ

Fat35.4 g

of which saturates8.8 g

Carbohydrate86.4 g

of which sugars24.6 g

Protein36.7 g

Sodium3289 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. Roast until tender, 15-20 minutes.

2

• While veggies are roasting, drain and rinse cannellini beans. Roughly tear kale leaves, then discard stems. Finely chop garlic. • Microwave plant-based butter and garlic in a small bowl for 10 second bursts or until melted. Stir to combine. • Place mini flour tortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with reserved dukkah, turning to coat.

3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook cannellini beans and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Add tomato sugo, diced bacon, vegetable stock pot, brown sugar and the water. Bring to a simmer and cook until slightly thickened, 6-8 minutes. • When soup is halfway through cooking, bake the tortilla flatbreads until golden and crispy, 5-6 minutes. • When soup has 2 minutes remaining, stir through kale, until wilted 1-2 minutes. Stir through roasted veggies and remaining garlic butter. Season to taste.