HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconutty Caribbean Soup
Coconutty Caribbean Soup

Coconutty Caribbean Soup

with Sweet Potato and Black Beans

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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 cook, including tonight's soup! With black 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 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sweet Potato

1 pot(s)

Caribbean Style Jerk


3 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

½ unit(s)


1 pack(s)

Black Beans

1 pot(s)

Poudre de Colombo


1 pack(s)

Finely Chopped Tomatoes

400 milliliter(s)

Coconut Milk

2 sachet

Vegetable Stock Powder


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat44.0 g
of which saturates35.0 g
Carbohydrate97 g
of which sugars34.0 g
Protein22 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Put them on a baking tray, drizzle with oil and season with salt and pepper. Sprinkle over half the Caribbean Jerk Spice, toss together, then spread out and roast in your oven until golden and cooked through, 25-30 mins, turning halfway.


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 black 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 and Poudre de Columbo. Cook for 30 seconds, then add black 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.


Serve your Caribbean soup with the remaining spring onions and the lime zest sprinkled on top. Enjoy!