Caribbean Kidney Bean, Chicken & Coconut Soup
with Roasted Sweet Potato & Capsicum
Channel the flavours of the Caribbean into a hearty soup brimming with red kidney beans, chicken, creamy coconut milk and roasted root veggies. Zingy lime and mild Caribbean spices bring the tropical vibes, while the capsicum adds a subtly sweet depth of flavour.
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Ingredients
1
sweet potato
1 sachet
vegetable stock powder
1 packet
chicken breast
1 box
diced tomatoes with garlic & onion
½
lime
1 bag
green beans
1 packet
garlic paste
2 packet
coconut milk
1
capsicum
1 packet
red kidney beans
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
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. Cut chicken breast into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, stirring, until cooked through (when no longer pink inside), 4-5 minutes. Transfer to a bowl. • 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 and cooked chicken. 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, chicken and coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!