Coconut Bean Caribbean Soup
We normally think of soup as a winter warmer, but this recipe has a feel of summer with it’s Caribbean vibes, it can be enjoyed all year round. Ticking all the boxes for taste, nutrition, easy to make, economical and satisfying.
Recipe Ingredients
4 Servings
2 medium sweet potatoes
1 tbsp olive oil
Black pepper
4 spring onions (trimmed and thinly sliced)
1 green pepper (finely chopped)
1 can kidney beans
1 can chopped tomatoes
100ml Veg stock
1 can coconut milk
1 tbsp dried thyme
2 tsp vegan chicken seasoning (Schwarz)
2 cloves garlic (grated or use a garlic press)
1/2 fresh lime (zest and juice)
2 tsp paprika
Dish Preparation
25 Minutes
Pre-heat oven to 200 oc.
1. Chop sweet potatoes into 1cm chunks, no need to peel. Place them on a baking tray, sprinkle with half the thyme and season with black pepper, drizzle with a small amount of olive oil. Roast the sweet potato until golden for 20-25 minutes turning halfway through cooking.
2. Meanwhile zest and halve the lime; drain and rinse kidney beans and prep the veg stock, spring onion and garlic.
3. Add half the spring onion to a pan and fry with a little of the veg stock. Add the green pepper, once softened add garlic, chicken seasoning, paprika and remaining thyme.
4. Add kidney beans and chopped tomatoes, keep stirring.
5. Add remaining veg stock and coconut milk, season with more pepper. Bring to a gentle simmer and cook for 10 more minutes.
6. Once the soup is lovely, ‘tomatoey’ and rich, stir in the roasted sweet potatoes and half lime juice.
7. Serve the soup with the remaining sprinkle of spring onion and lime zest.
Allergens
Nuts
Water
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