Coconut & Chermoula Veggie Soup

Name: Coconut & Chermoula Veggie Soup with Crushed 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 bag baby broccoli; 1 Brown Onion; 3 clove garlic; 1 packet tomato paste; 1 sachet chermoula spice blend; 2 cup water; 1 box coconut milk; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet Crushed Roasted Cashews; 1 pinch chilli flakes

with Crushed Cashew Nuts & Roasted Pumpkin

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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-spiced creamy soup. Garnished with roasted cashew nuts and you’re in for a nutritious and relaxing night.

This recipe is under 650kcal per serving.

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!

Tags:

Plant Based

•Calorie Smart

•Climate Superstar

Allergens:

cashews

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 bag

baby broccoli

Brown Onion

3 clove

garlic

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

Crushed Roasted Cashews

(Contains: cashews; )

1 pinch

chilli flakes

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2228 kJ

Fat26.5 g

of which saturates18.4 g

Carbohydrate57.1 g

of which sugars27.9 g

Protein15 g

Sodium1543 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

•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 baby broccoli and halve any thick stalks lengthways. Finely chop onion and garlic.

• Heat a large deep frying pan over medium-high heat with a drizzle of olive oil. Cook onion and baby broccoli until tender, 5-6 minutes. • Add garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1 minute.

• Add the water, coconut milk, vegetable stock powder and the brown sugar. Bring to a simmer and cook until slightly reduced, 3-5 minutes.

• When the roasted veggies are done, add them to the soup along with baby spinach leaves. Gently stir until combined.

• Divide coconut and chermoula veggie soup between bowls. • Sprinkle with crushed roasted cashews and a pinch of chilli flakes (if using) to serve. Enjoy!