BOL Creamy Coconut, Corn & Sweet Potato
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BOL Creamy Coconut, Corn & Sweet Potato

BOL Creamy Coconut, Corn & Sweet Potato

Immune Boosting Super Soup | 500g | Serves 1-2

Bursting with creamy coconut, sweet potato, corn, red peppers and red quinoa, this Peruvian style plant-based chowder is 3 of your 5-a-day and high in fibre. With a naturally sweet and creamy taste, it’s rich in vitamin A to help support your immune system. Ingredients - BOL Vegetable Stock: (Water, Carrot, White Onions, Salt, Leeks, Red Onions, Garlic, Kaffir Lime Leaf, Spring Onions, Fennel, Coriander, Bay Leaf Infusion (Water, Bay Leaf), Black Pepper, White Pepper), Sweetcorn (19%), Carrots (9%), Sweet Potato (8%), White Onions, Red Peppers (5%), Leeks (2%), Coconut Cream (2%), Red Quinoa, SpringOnions, Tomato Paste, Lime Juice, Cornflour, Garlic, Rapeseed Oil, Coriander, Smoked Paprika, Salt, Cumin, White Pepper, Chilli If you would like specific advice on HelloFresh ingredients please contact our Customer Care team via our Help Centre. For all other branded products please contact the manufacturer. HelloFresh is therefore unable to accept liability for any incorrect information of branded products. You can get in touch by emailing hello@bolfoods.com

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time
Cooking time
DifficultyEasy

Ingredients

serving amount

1

BOL Creamy Coconut, Corn & Sweet Potato

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Nutritional information

Energy (kcal)140 kcal
Energy (kJ)586 kJ
Fat3 g
of which saturates0.5 g
Carbohydrate19.5 g
of which sugars5.3 g
Protein4.3 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Enjoy!

2

Meanwhile, halve the pepper, discard the core and seeds then chop into 2cm chunks Drain and rinse the kidney beans in a sieve. Peel and grate the garlic (or use a garlic press).

3

Heat a splash of oil in a frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Add the pepper kidney beans to the beef, stir together and cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.

4

Stir the Mexican spice and garlic into the beef and cook for 1 minute. Pour in the chopped tomatoes and water (see ingredient list for amount). Stir in the beef stock paste, bring to the boil then reduce the heat to medium. Allow to simmer and thicken, stirring occasionally until there is almost no liquid left, 12-15 mins. IMPORTANT: The beef is cooked when no longer pink. Tip: Add a splash more water if the mixture looks a little dry.

5

Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a bowl. Halve the lime and add a squeeze of juice and a pinch of salt and pepper. Mash with a fork. Taste and add more salt, pepper and lime juice if required. Grate the cheese.

6

Once the sauce has thickened, season with salt and pepper to taste. Spoon into an ovenproof dish. Top with the roasted potato and sprinkle over the cheddar. Place on the top shelf of your oven and bake until the cheese has melted and is nice and golden, 10-12 mins. Once golden, serve in deep bowls with a dollop of guacamole. Enjoy!

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