Chermoula-Spiced Cannellini Bean Soup
with Dukkah & Garlic Tortillas
Take your taste buds on a journey with this hearty plant-based 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 tortillas with dukkah before crisping them up in the oven, are what makes all the difference.
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 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1 sachet
Vegetable Stock Pot
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Zucchini
1 packet
Parsley
2 packet
Tomato Sugo
(May be present: Wheat, Gluten.)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
40 g
plant-based butter
1 tsp
brown sugar
1 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini, capsicum and parsnip into bite-sized chunks.
• Place 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.
• While veggies are roasting, drain and rinse cannellini beans.
• Finely chop garlic.
• In a small microwave-safe bowl, combine the plant-based butter and garlic. Microwave in 10 second bursts, until melted. Stir to combine.
• Place mini flourtortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with the reserved dukkah, turning to coat. Set aside.
• 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, stock concentrate, the brown sugar and water. Bring to a simmer and cook until slightly thickened, 5-8 minutes.
• When soup is halfway through cooking, bake tortillas until golden and crispy, 5-6 minutes.
• When soup is done, stir through baby spinach leaves, roasted veggies and remaining garlic butter. Season to taste with salt and pepper.
• Divide chermoula-spiced cannellini bean soup between bowls.
• Tear over parsley.
• Serve with dukkah and garlic tortillas. Enjoy!
