Name: [Plant-Based] NZ Caribbean Black Bean & Coconut Soup with Veggies & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 sachet Vegetable Stock Powder; 1 tin Crushed & Sieved Tomatoes; 1 packet baby leaves; 1 packet Coconut Milk; 1 Spring Onion; 1 packet Potato; 1 Carrot; 2 Garlic; 1 Courgette; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Black Beans

HelloFresh

Recipes

[Plant-Based] NZ Caribbean Black Bean & Coconut Soup

with Veggies & Spring Onion

Get up to $175 off

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 tin

Crushed & Sieved Tomatoes

1 packet

baby leaves

1 packet

Coconut Milk

Spring Onion

1 packet

Potato

Carrot

Garlic

Courgette

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Black Beans

Nutrition Values

Calories676 kcal

Energy (kJ)2830 kJ

Fat35.9 g

of which saturates24.3 g

Carbohydrate45.3 g

of which sugars17.1 g

Dietary Fibre15.8 g

Protein26.9 g

Sodium1960 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.

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!