Chermoula White Bean, Capsicum & Kale Soup
with Dukkah & Garlic Tortilla Flatbreads
Take your tastebuds to the Middle East with this hearty plant-based dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness, and dusting the flatbreads with nutty dukkah before crisping them up in the oven, are what makes all the difference.
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
zucchini
1
capsicum
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
cannellini beans
1 bag
kale
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
chermoula spice blend
2 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
vegetable stock pot
1 bag
parsley
Not included in your delivery
olive oil
40 g
plant-based butter (for the sauce)
1 tsp
brown sugar
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. Roast until tender, 15-20 minutes.
• While veggies are roasting, drain and rinse cannellini beans. • Roughly tear kale leaves, then discard stems. • Finely chop garlic. • Microwave the plant-based butter and garlic in a small heatproof bowl for 10 second bursts or until melted. Stir to combine. • Place mini flourtortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with reserved dukkah, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook cannellini beans and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Stir in tomato sugo, vegetable stock pot, the brown sugar and the water. Bring to a simmer and cook until slightly thickened, 5-8 minutes. • When the soup is halfway through cooking, bake the tortilla flatbreads until golden and crispy, 5-6 minutes. • When the soup has 2 minutes remaining, stir through kale until wilted 1-2 minutes. Stir through roasted veggies and remaining garlic butter. Season to taste.
• Divide chermoula white bean, capsicum and kale soup between bowls. • Tear over parsley. • Serve with dukkah and garlic tortilla flatbreads. Enjoy!