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.
Ingredients
2 tbsp Sunflower Oil1 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
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