Caribbean Bean & Capsicum Coconut Soup
with Roasted Sweet Potato & Green Beans
Channel the flavours of the Caribbean into a hearty soup with kidney beans and roasted sweet potato. Capsicum, green beans, lime, coconut and Caribbean spices bring loads of flavour and tropical vibes too.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1
capsicum
½
lime
1 packet
red kidney beans
1 bag
green beans
1 packet
garlic paste
1 sachet
mild Caribbean jerk seasoning
1 box
diced tomatoes with garlic & onion
2 packet
coconut milk
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut capsicum into large chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, cut lime into wedges. Drain and rinse red kidney beans. Trim green beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, coconut milk and vegetable stock powder, stirring to combine.
• Add kidney beans and green beans to the soup. Bring to a simmer and cook until slightly thickened, 6-10 minutes. • Stir though roasted veggies. Season to taste. • Add a squeeze of lime juice to taste.
TIP: Stir through a splash of water if the soup is too thick.
• Divide Caribbean bean and capsicum coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!