West Indian Pepperpot Soup

December 13, 2018

 

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.

 

Directions

1In a large pan heat 1tbs of vegetable or sunflower oil, then saute the onion until softening and translucent, about 5 minutes.

2Add 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.

3Reduce 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.

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

400 g Butternut Squash, chopped

1 Can Butter Beans

1 liter Vegetable Stock

1 Can Coconut Milk

200 g Spinach

00:00