Spiced Sweet Potato Soup

Name: Spiced Sweet Potato Soup with kidney beans and coconut milk
Total time: 45 min
Yield: 2
Cuisine: South American
Ingredients: 300 grams Sweet Potato; 1 sachet(s) Dried Thyme; 1 unit(s) Scallion; 1 unit(s) Garlic; 1 unit(s) Lime; 1 pack(s) Red Kidney Beans; 1 sachet(s) Garam Masala; 1 pack(s) Chopped Tomatoes; 180 milliliter(s) Coconut Milk; 1 sachet(s) Vegetable Stock; 1 unit(s) Bell Pepper; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with kidney beans and coconut milk

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This lightly spiced and hearty sweet potato soup is like a warm hug in a bowl. As an added bonus, it's also filled with flavour, packed with protein, and perfectly plant-based. A dish that well and truly has it all!

Tags:

Calorie Smart

•Veggie

•Nut free

•Vegan

Allergens:

Celery

The quantities provided above are averages only.

Total45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Sweet Potato

1 sachet(s)

Dried Thyme

1 unit(s)

Scallion

1 unit(s)

Garlic

1 unit(s)

Lime

1 pack(s)

Red Kidney Beans

1 sachet(s)

Garam Masala

1 pack(s)

Chopped Tomatoes

180 milliliter(s)

Coconut Milk

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 unit(s)

Bell Pepper

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2285 kJ

Energy (kcal)546 kcal

Fat18.63 g

of which saturates14.73 g

Carbohydrate77.88 g

of which sugars21.97 g

Dietary Fiber11.12 g

Protein20.15 g

Cholesterol0 mg

Salt3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Sieve

•Grater

•Baking Sheet with Baking Paper

•Pot

•Lid

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (peeling optional). Place onto a large (lined) baking tray.
Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Zest the lime then halve and juice it.
Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil in a large pot on medium-high heat.
Once hot, add the scallion (keep a little aside for garnish).
Season with salt and pepper and fry until soft and sweet, 1-2 mins, stirring occasionally.
Add the pepper and fry for 4-5 mins. Add the garlic, garam masala and remaining thyme.
Fry for 30 secs and then add the chopped tomatoes, 100ml water (double for 4p), vegetable stock and the coconut milk. Stir well.