Coconut Caribbean Style Soup
with Sweet Potato and Kidney Beans
Our Coconut Caribbean Style Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
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)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Pop the chunks 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 and cooked through, 25-35 mins. Turn halfway through.
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.
Heat a drizzle of oil in a saucepan on medium heat. Add half the spring onion and fry until softened, 2-3 mins. Add the pepper and cook, stirring, for 4-5 more minutes. Once the pepper has softened slightly, stir in the garlic, Poudre de Columbo and the remaining Caribbean jerk spice mix. Cook for 30 seconds, then add the kidney beans and chopped tomatoes.
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.
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 to loosen the soup if it looks too thick.
When ready, serve your Caribbean style soup in bowls with the remaining spring onions and the lime zest sprinkled on top. Enjoy!
