Creamy Chermoula Veggie Soup

Name: Creamy Chermoula Veggie Soup with Baby Broccoli & Roasted Pumpkin
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Peeled Pumpkin Pieces; 1 sachet Chilli Flakes; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Crushed Roasted Cashews; 1 Baby Broccoli; 1 packet Potato; 1 Carrot; 1 sachet Chermoula Spice Blend; 1 packet Coconut Milk; 1 drizzle olive oil; 2 cup water; 1 tsp brown sugar

with Baby Broccoli & 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. Garnish with roasted cashew nuts and you’re in for a nutritious and relaxing night.

This recipe is under 650kcal per serving.

We’ve replaced the crushed roasted cashews in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Plant Based

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Peeled Pumpkin Pieces

1 sachet

Chilli Flakes

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Crushed Roasted Cashews

(Contains: Tree nuts; )

Baby Broccoli

1 packet

Potato

Carrot

1 sachet

Chermoula Spice Blend

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

2 cup

water

1 tsp

brown sugar

Nutrition Values

Calories337 kcal

Energy (kJ)1410 kJ

Fat24.2 g

of which saturates16 g

Carbohydrate43 g

of which sugars21.4 g

Dietary Fibre12 g

Protein14.2 g

Sodium1370 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

Cooking Steps

• Cut potato and carrot into bite-sized chunks. • Set your air fryer to 200°C. Place potato, carrot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prep veggies as above. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, halve any thick baby broccoli stalks lengthways. • Finely chop onion (see ingredients)and garlic.

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion until tender, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1 minute.