Chermoula Coconut Lentil & Roast Kūmara Soup
with Broccoli & Flatbreads
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Wheat
- Gluten
Let’s soup-up this North African version of a lentil soup! Mild spices bring a zap to the coconut and tomato base, while roasted veggies stirred through help to bulk it out. Serve up with a side of flatbreads for dipping and there you have it - a powerhouse soup that will be loved by everyone. We’ve replaced the kohlrabi in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Vegetable Stock Powder
½
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
1 packet
Red Lentils
(May be present: Wheat, Gluten)
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1
Kumara
1
Baby Silverbeet
1
Broccoli
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
2 cup
water
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Peel kūmara and cut into bite-sized chunks.
• Chop broccoli (including stalk!) into florets.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic.
• Thinly slice coriander.
• Rinse red lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and chermoula spice blend, stirring until fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, coconut milk, vegetable stock powder, the water, lentils and the brown sugar.
• Bring to the boil, then reduce heat to a simmer.
• Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.
• When the soup has 5 minutes remaining, heat a large frying pan over medium-high heat.
• Drizzle (or brush) each flatbread with olive oil.
• Cook flatbreads in pan until golden and warmed through, 1-2 minutes each side.
• Remove saucepan from heat, add the roasted veggies and baby silverbeet. Stir until wilted and season to taste with salt and pepper.
TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.
• Divide chermoula coconut lentil and roast kūmara soup between bowls.
• Garnish with coriander.
• Serve with flatbreads. Enjoy!
