Coconut & Chermoula Veggie Soup

Name: Coconut & Chermoula Veggie Soup with Roasted Pumpkin & Cashews
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; 5 tin Crushed & Sieved Tomatoes; 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 Roasted Pumpkin & Cashews

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

Tags:

Calorie Smart

•Climate Superstar

•Plant Based

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

5 tin

Crushed & Sieved Tomatoes

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)1623 kJ

Fat24.1 g

of which saturates16 g

Carbohydrate56.1 g

of which sugars26.4 g

Protein14.5 g

Sodium1542 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 Paper

•Medium Saucepan

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

• Heat a large deep frying pan (or saucepan) over medium-high heat with a drizzle of olive oil. Cook onion and baby broccoli until tender, 5-6 minutes. • Add garlic, crushed & sieved tomatoes (see ingredients) 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 veggies to the soup along with baby spinach leaves. Gently stir through 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!