Coconut Caribbean Style Soup with King Prawns
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Coconut Caribbean Style Soup with King Prawns

Coconut Caribbean Style Soup with King Prawns

with Sweet Potato and Kidney Beans

This Coconut Caribbean Style Soup with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Mustard
•Celery
•Crustaceans

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 Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

1

Caribbean Style Jerk

(Contains Mustard)

3

Spring Onion

2

Garlic Clove

1

Bell Pepper

(May contain Celery)

½

Lime

1

Red Kidney Beans

1

Poudre de Colombo

1

Finely Chopped Tomatoes

400

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

150

King Prawns

(Contains Crustaceans)

Not included in your delivery

100

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)931 kcal
Energy (kJ)3893 kJ
Fat44.5 g
of which saturates35.3 g
Carbohydrate92.1 g
of which sugars32.5 g
Protein30.6 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Zester
•Sieve
•Garlic Press
•Medium Saucepan

Instructions

Roast the Sweet Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over half the Caribbean style Jerk, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Chop into small 2cm pieces.
Zest and halve the lime. Drain and rinse the kidney beans in a sieve.

Build the Flavour
3

Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add half the spring onion and fry until softened, 2-3 mins.
Add the pepper and cook until slightly softened, stirring, for 4-5 mins more.
Stir in the garlic, poudre de Colombo and the remaining Caribbean style Jerk. Cook for 30 secs, then stir in the kidney beans and chopped tomatoes.

Simmer the Soup
4

Pour the water for the sauce (see ingredients for amount) into the pan, then stir in the coconut milk and vegetable stock paste.
Season with salt and pepper and bring the soup to a gentle simmer. Stir together and cook until thickened, 10-12 mins.

Finish Up
5

Once the soup has thickened, remove from the heat. Stir through the roasted sweet potatoes and squeeze in half the lime juice.
Taste and add more lime juice, salt and pepper if needed. Add a splash of water if it looks too thick.

Serve
6

When ready, serve your Caribbean style soup in bowls with the remaining spring onion and the lime zest sprinkled on top. Enjoy!

7

MOD Step 4: If you've chosen to add king prawns to your meal, add the prawns to the soup 4 mins before it's cooked. Simmer for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.