Coconutty Caribbean Soup

Name: Coconutty Caribbean Soup with Sweet Potato and Kidney Beans
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 2 Sweet Potato; 1 Caribbean Style Jerk; 3 Spring Onion; 2 Garlic Clove**; 1 Bell Pepper; ½ Lime; 1 Red Kidney Beans; 1 Poudre de Colombo; 1 Finely Chopped Tomatoes; 400 Coconut Milk; 10 Vegetable Stock Paste; 100 Water

with Sweet Potato and Kidney Beans

Get 50% off 1st box + free dessert for life!

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 kidney beans and plenty of veggies in a delicious coconutty broth, it's a true taste of sunshine. Enjoy!

Tags:

Plant-based

•Spicy

Allergens:

Mustard

•Celery

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

Sweet Potato

Caribbean Style Jerk

(Contains: Mustard)

Spring Onion

Garlic Clove**

Bell Pepper

(May contain traces of: Celery)

Lime

Red Kidney Beans

Poudre de Colombo

(Contains: Mustard)

Finely Chopped Tomatoes

400

Coconut Milk

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)894 kcal

Energy (kJ)3739 kJ

Fat44.3 g

of which saturates35.1 g

Carbohydrate94.1 g

of which sugars32.9 g

Protein23.1 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Sieve

•Garlic Press

•Medium Saucepan

•Bowl

Instructions

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). 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. Once the pepper has softened slightly, stir in the garlic, the Poudre de Columbo. 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. Halfway through, add the kale and cook for the remaining time until tender, 5-6 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.