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 conflict 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.
2 unit(s)
Sweet Potato
1 sachet
Caribbean Style Jerk
(ContainsMustard)3 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
½ unit(s)
Lime
1 pack(s)
Kidney Beans
1 sachet
Poudre de Colombo
(ContainsMustard)1 pack(s)
Finely Chopped Tomatoes
400 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
(ContainsCelery)100 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
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). Zest and halve the lime. Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat. Add half the spring onion and fry until softened, 2-3 mins. 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.
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 cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Once the spinach has wilted, 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!