A real Winter Warmer, this filling, substantial soup is common allover the Caribbean. The pepper element comes from a combination of allspice and Scotch Bonnet chilli, and it is given a nice fragrance from thyme and bayleaf. In the West Indies it is often made with beef, but this is a veggie version. Traditionally it would be served with a dumpling plonked on top, and that is fine, but we suggest enjoying it with a hunk of warm, crusty bread as a warming lunch or supper.

01.

Ingredients

2 tbsp Sunflower Oil
1 Large Onion, chopped
2 Cloves Garlic, chopped
6 Sprigs Thyme
8 Allspice berries
1 Scotch Bonnet Chilli, whole and pierced
1 Sweet Potato, diced
2 Carrots, chopped
400g Butternut Squash, chopped
1 Can Butter Beans
1 liter Vegetable Stock
1 Can Coconut Milk
200g Spinach

02.

Method

  • In a large pan heat 1tbs of vegetable or sunflower oil, then saute the onion until softening and translucent, about 5 minutes.
  • Add the garlic, thyme, bay leaves and Scotch Bonnet and cook for another 5 minutes until fragrant. Add the sweet potatoes, carrots, squash and mushrooms, stir well, and cook with the lid on for 15 minutes.
  • Reduce to a simmer and add the butter beans, stock and coconut milk, then let the soup simmer for 20 minutes. Finally add the spinach, then cover and cook for another 10 minutes.