[Plant-Based] NZ Caribbean Black Bean & Coconut Soup
with Veggies & Spring Onion
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1
Spring Onion
1 packet
Potato
1
Carrot
2
Garlic
1
Courgette
1 tin
Diced Tomatoes with Garlic & Onion
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Black Beans
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and courgette into small chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, finely chop garlic. Thinly slice spring onion. Drain and rinse black beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add crushed & sieved tomatoes, coconut milk, vegetable stock powder and the water.
• Add black beans to the soup and bring to a boil. Reduce heat to medium and simmer until slightly thickened, 3-5 minutes • Stir roasted veggies and baby spinach leaves until wilted. Season to taste. TIP: Stir through a splash of water if you prefer a thinner soup.
• Divide Caribbean black bean and coconut soup between bowls. Garnish with spring onion. Enjoy!
