Spiced Sweet Potato Soup
with kidney beans and coconut milk
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
Total Time45 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
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- Bring the soup to the boil.
- Allow it to simmer covered on low heat for 12-15 mins.
- Add the kidney beans when the soup has 5 mins left to cook.
- Season to taste with salt and pepper.
5
- Remove the soup from the heat.
- Stir in the roasted sweet potato.
- Add half of the lime juice.
6
- Spoon the soup into bowls.
- Garnish with lime zest and lime juice to taste.
- Finish with a sprinkling of scallion.
