Chicken, Coconut & Chermoula Veggie Soup
with Cashew Nuts & Roasted Pumpkin
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
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!*
Ingredients
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
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
Utensils
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.
• 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 roasted cashews and chilli flakes (if using) to serve. Enjoy!
