Chicken, Coconut & Chermoula Veggie Soup
with Crushed Cashew Nuts & Roasted Pumpkin
There’s something special about settling down after a long day with a warm aromatic soup. We’re leaning into the comfort factor by roasting the veggies and adding them to the chermoula-spiced creamy chicken soup. Garnish with roasted cashew nuts and you’re in for a nutritious and relaxing night.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
peeled pumpkin pieces
1
potato
1
carrot
1 bag
baby broccoli
1
Brown Onion
3 clove
garlic
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
pinch
chilli flakes
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut peeled pumpkin pieces, potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, halve any thick baby broccoli stalks lengthways. Finely chop onion and garlic. • Cut chicken breast into 2cm chunks.
• Heat a large deep frying pan (or saucepan) over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion until tender, 5-6 minutes. • Add garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1 minute.
• Add the water, coconut milk, vegetable stock powder and the brown sugar. Bring to a simmer and cook until slightly reduced, 3-5 minutes.
• When the roasted veggies are done, add them to the soup along with baby spinach leaves and chicken. Gently stir until combined.
• Divide chicken, coconut and chermoula veggie soup between bowls. • Sprinkle with crushed roasted cashews and a pinch of chilli flakes (if using) to serve. Enjoy!