Jamaican Inspired Coconut Corn Soup
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Jamaican Inspired Coconut Corn Soup

with Buss Up Shut Roti

Tags:
Veggie
Allergens:
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

½ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 unit(s)

Sweet Potato

1 unit(s)

Onion

1 unit(s)

Bell Pepper

(May contain Celery)

3 unit(s)

Garlic Clove

160 grams

Sweetcorn

15 grams

Ginger Puree

50 grams

Red Split Lentils

180 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

50 grams

Hot Sauce

Not included in your delivery

250 milliliter(s)

Water for the Sauce

1 tsp

Sugar

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Nutritional information

Energy (kJ)3450 kJ
Energy (kcal)825 kcal
Fat37.8 g
of which saturates24.6 g
Carbohydrate99.4 g
of which sugars30.1 g
Dietary Fiber19.1 g
Protein19 g
Salt3.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Garlic Press
•Large Saucepan
•Rolling Pin
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

2

Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Drain the sweetcorn in a sieve.

3

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and pepper to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

Add the garlic and the ginger puree. Stir-fry for 1 min.

Add the red split lentils, sweetcorn, coconut milk, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts) to the pan.

Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

4

To make the roti, unroll the puff pastry (see ingredients for amount) onto a clean, lightly floured surface. Remove the paper then tightly roll the pastry back up. Cut the pastry lengthways into equal-sized pieces (1 per person).

Stand a piece up onto one of the cut sides. Using the palm of your hand, press it down to make a flat disc. Sprinkle over a little flour.

Roll the dough into an even circle approximately 18-20 cm in diameter using a rolling pin. Repeat with the remaining pastry piece(s).

5

Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins. 

Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Turn down the heat or flip again if needed. 

Transfer to a plate and leave to cool, 1 min. Bringing your hands together as if clapping with the roti in the middle, slap the bread together (careful, it will be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers. 

Repeat with the remaining rotis. 

6

When the sweet potato is cooked, stir it into the soup. Stir in the hot sauce. Taste the soup and season with salt and pepper if needed. 

Divide the soup between bowls. Serve with the buss up shut roti on the side. 

Enjoy!