Creamy 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 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.
We’ve replaced the crushed roasted cashews in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Slivered Almonds
(Contains Almond; )
pinch
Chilli Flakes
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 fan-forced. Prep veggies as above. 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 (see ingredients)and garlic.
• Heat a large saucepan over 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.
• 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 pan along with baby leaves. Gently stir until combined.
• Divide creamy chermoula veggie soup between bowls. • Sprinkle with slivered almonds and a pinch of chilli flakes (if using) to serve. Enjoy!