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Coconutty Caribbean Soup
Coconutty Caribbean Soup

Coconutty Caribbean Soup

with Sweet Potato and Black Beans

Mimi Morley
Mimi MorleyPublished on August 04, 2020

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!

Tags:
Veggie
Allergens:
Mustard

The quantities provided above are averages only.

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.

Total35 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Red Kidney Beans

400

Coconut Milk

1

Poudre de Colombo

(Contains: Mustard)

1

Finely Chopped Tomatoes

2

Sweet Potato

2

Garlic Clove**

3

Spring Onion

1

Caribbean Style Jerk

(Contains: Mustard)

½

Lime

2

Vegetable Stock Powder

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)853 kcal
Energy (kJ)3570 kJ
Fat43.5 g
of which saturates35 g
Carbohydrate87.3 g
of which sugars28.8 g
Protein21.5 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Sieve
Grater
Medium Saucepan
Bowl

Cooking Instructions and Tips

Roast the sweet potato
1

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.

Prep
2

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.

Start the soup
3

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.

Cook the soup
4

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.

Add the potatoes
5

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
6

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

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