Caribbean Kidney Bean & Coconut Soup
with Roasted Veggies
One good way to beat the chill? Channel the flavours of the Caribbean into a hearty soup with kidney beans and roasted kumara. Chilli, coconut and Caribbean spices bring a summery warmth that'll make you feel toasty inside.
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
carrot
1
capsicum
2 clove
garlic
1 tin
red kidney beans
1 tin
chopped tomatoes
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bunch
spring onion
1
Fresh Chilli
1
Kumara
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut kumara, carrot and capsicum into small chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Add a dash of water to the tray and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While veggies are roasting, finely chop garlic. Drain and rinse red kidney beans. • In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook garlic and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add chopped tomatoes, coconut milk and vegetable stock powder.
• Add red kidney beans to soup and bring to a simmer. Simmer until slightly thickened, 6-10 minutes. • Stir roasted veggies and baby spinach leaves through soup. Season, then add a drizzle of white wine vinegar.
TIP: Stir through a splash of water if you prefer a thinner soup.
• Thinly slice spring onion and long green chilli (if using). • Divide Caribbean kidney bean and coconut soup between bowls. • Garnish with spring onion and chilli to serve.
