Coconut & Chermoula Veggie Soup
with Cashew Nuts & Roasted Pumpkin
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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 bag
peeled pumpkin pieces
1
potato
1
carrot
1 bag
green beans
1
Brown Onion
1 packet
tomato paste
1 sachet
chermoula spice blend
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, 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
Utensils
Instructions
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.
Heat a medium saucepan or a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. Add garlic, tomato paste, chermoula spice blend and green beans and cook, stirring, until fragrant, 1 minute.
Add the water, coconut milk, vegetable stock powder and the brown sugar and bring to a simmer. Cook, until slightly reduced, 3-5 minutes.
When veggies are done, add them to the soup along with salad leaves. Gently stir until combined.
Divide coconut and chermoula veggie soup between bowls. Top with roasted cashews and chilli flakes (if using).
