Moroccan Prawns, Chickpea & Roast Pumpkin Soup
with Feta & Garlic Flatbread Dippers
- Wheat
- Gluten
- Milk
- Crustaceans
- Milk
- May contain traces of allergens
- Cashew
- Pine nut
Beat the winter chill and warm up your bellies with our cosy collection of winter warmers that bring all the comforting vibes straight to your dinner table. Like this soup, which is as easy as throwing everything in together and simmering until the roasted chermoula pumpkin and parsnip, the chickpeas and spices are combined into one big flavour explosion. We won’t judge if you slurp it all down and lick the bowl clean - we sure did!
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Baby Spinach Leaves
1
Tomato Paste
2
Garlic
1
Parsnip
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
15 g
plant-based butter
(Contains: Milk)
2 cup
water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cup parsnip into bite-sized chunks. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Place peeled pumpkin pieces and parsnip on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil and season with salt. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, drain chickpeas. Finely chop garlic. • In a small microwave-safe bowl, place plant-based butter and half the garlic. Microwave in 10 second bursts or until melted.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas, tomato paste and remaining garlic until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. • Bring to a simmer, then reduce heat to medium and cook until slightly reduced, 5-8 minutes.
• In the last 3 minutes of cook time, add the prawns and simmer until cooked through.
• While the soup is simmering, place flatbreads on a second lined oven tray. Coat flatbreads with garlic butter and season with salt. • Bake until warmed through, 4-7 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Remove soup from heat, then add roasted veggies and baby leaves. Stir until leaves are just wilted.
• Cut flatbreads into quarters. • Divide Moroccan prawn, chickpea and pumpkin soup between bowls. Crumble over cow's milk feta. • Serve with garlic flatbreads. Enjoy!
