Coconutty Caribbean Soup
with Sweet Potato and Kidney Beans
Poudre de Colombo is a spice mix that has its origins in Sri Lanka but is much beloved by cooks in the French Caribbean islands. It adds an unmistakably sunny vibe to anything you add it to, including tonight's soup! With kidney beans and plenty of veggies in a delicious coconutty broth, it's a true taste of sunshine. Enjoy!
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
3
Spring Onion
2
Garlic Clove
1
Yellow Pepper
1
Lime
1
Red Kidney Beans
1
Poudre de Colombo
(Contains Mustard)
½
Dried Thyme
1
Chopped Tomatoes
400
Coconut Milk
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the root from the spring onion and thinly slice (keep the white and green parts separate). Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the yellow pepper and chop into roughly 2cm chunks. Zest the lime. Drain and rinse the kidney beans in a colander under running water.
Put a splash of oil in a large saucepan on medium heat. Add the whites of the spring onion and cook for 3 mins. Add the pepper and cook until softened slightly, 5 more mins. Add the Poudre de Colombo, the dried thyme and half the garlic. Cook for 30 seconds, then add the kidney beans and diced tomatoes. Refill your tomato tin(s) a quarter with water and pour that in too. Stir in the coconut milk and vegetable stock pot.
Season with salt and black pepper, then bring your soup to a gentle simmer. Stir to dissolve your stock pot and cook for 10-12 mins.
While your soup cooks, make the tortilla chips. Using some kitchen scissors, cut each tortilla into eight triangular shapes. We used one tortilla per person but if you want more, that's fine - you have plenty!
Place your tortilla pieces on a baking tray in a single layer and drizzle over some olive oil. Season with salt and black pepper and pop on the top shelf of your oven until golden and crunchy, 4-5 mins. TIP: Keep an eye on them to make sure they don't burn!
Once the soup is lovely and rich, remove it from the heat and squeeze in half the lime juice. Taste and add more if necessary. Serve your Caribbean soup sprinkled with lime zest and spring onion greens with some homebaked tortilla chips on the side. Enjoy!
