Veggie Coconut Caribbean Soup

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, the Poudre de Columbo and the remaining thyme. Cook for 30 seconds, then add kidney beans and chopped tomatoes.

Add the water (see ingredients for amount) to the pan. Stir in the coconut milk and vegetable stock powder. Season salt and pepper and bring the soup to a gentle simmer. Stir together and cook until thickened, 10-12 mins.

Once the soup is lovely, tomatoey and rich, remove it from the heat, stir in the roasted sweet potatoes and squeeze in half the lime juice. Taste and add more lime juice, salt and pepper if you feel it needs it.