Creamy Chicken & Chermoula Veggie Soup
with Baby Broccoli & 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 chicken and chermoula-spiced creamy soup. Garnish with roasted cashew nuts and you’re in for a nutritious and relaxing night.
This recipe is under 650kcal per serving.
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 bunch
Baby Broccoli
½
Onion
3 clove
Garlic
1 packet
Tomato Paste
1 sachet
Chermoula Spice Blend
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
pinch
chilli flakes
1 packet
chicken thigh
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Cut potato and carrot into bite-sized chunks. • Set your air fryer to 200°C. Place potato, carrot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fanforced. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and 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 thigh 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, until browned, 5-6 minutes. Transfer to a bowl and set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion until tender, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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 leaves and cooked chicken. Gently stir until combined.
• Divide coconut, chicken and chermoula veggie soup between bowls. • Sprinkle with crushed roasted cashews and a pinch of chilli flakes (if using) to serve. Enjoy!