Chicken, Coconut & Chermoula Veggie Soup

Name: Chicken, Coconut & Chermoula Veggie Soup with Cashew Nuts & Roasted Pumpkin
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 potato; 1 carrot; 1 stalk celery; 1 Brown Onion; 1 packet chicken breast; 1 packet tomato paste; 1 sachet chermoula spice blend; 2 cup water; 1 box coconut milk; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet roasted cashews; 1 pinch chilli flakes; 3 clove garlic; 1 tsp brown sugar

with Cashew Nuts & Roasted Pumpkin

Get up to $175 off

There’s something special about settling down after a long day with a warm aromatic soup. We’re leaning into the comfort factor by roasting the veggies and adding them to the chermoula creamy soup. Garnish with roasted cashew nuts and you’re in for a nutritious and relaxing night.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

potato

carrot

1 stalk

celery

Brown Onion

1 packet

chicken breast

1 packet

tomato paste

1 sachet

chermoula spice blend

1 box

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 pinch

chilli flakes

3 clove

garlic

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2993 kJ

Fat31.7 g

of which saturates19.9 g

Carbohydrate56.9 g

of which sugars28.8 g

Protein47.4 g

Sodium1634 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut peeled pumpkin pieces, potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, trim green beans and cut into thirds. Finely chop onion and garlic. • Cut chicken breast into 2cm chunks.

• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook onion and chicken until cooked through, 5-6 minutes. • Add garlic, tomato paste, chermoula spice blend and green beans and cook, stirring, until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.