Coconut Caribbean Style Soup

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.