Veggie Coconut Caribbean Soup
with Roasted Sweet Potato and Kidney Beans
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 add it to, including tonight's soup! With kidney beans and plenty of veggies in a delicious coconutty broth, it's a true taste of sunshine. Enjoy!
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.
Ingredients
1
Red Kidney Beans
400
Coconut Milk
1
Poudre de Colombo
1
Finely Chopped Tomatoes
2
Sweet Potato
2
Garlic Clove
3
Spring Onion
½
Lime
1
Dried Thyme
1
Vegetable Stock Powder
1
Green Pepper
(May contain Celery)
Not included in your delivery
100
Water
Nutritional information
Utensils
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 thyme, toss together, then spread out and roast in your oven until golden, 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 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. Add the pepper and cook, stirring, for 4-5 more minutes. Once the pepper has softened slightly, stir in the garlic, the Poudre de Columbo and the remaining thyme. 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.
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!
