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Spicy Caribbean Soup
Whether you like spicy foods or not, this soup is still extremely delicious! The hot sauce is totally optional, so if spicy isn't your thing don't add it. My recipe is just a guideline for your own creations.
This soup provides you with a fuelling source of a complete protein from the beans. So it makes a perfect meal for vegetarians or vegans. If you don't want the beans you can add a meat source to the soup instead, it's all up to the chef, cook what you love!
Making this recipe for yourself? It also freezes well so it's perfect for meal prepping and freezing for later.
Makes a lot! (~8-10 servings)
Ingredients:
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2 Tbsp. Olive oil
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1 Large onion (or 2 small onions), chopped
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1 Medium-large carrot, peeled and grated
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3 Celery sticks, chopped
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3 Pinches Thyme
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3 medium Sweet potatoes, diced in bite size pieces with skin
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1 (28oz) can Canned diced tomatoes with juice
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2 (14oz) cans Aroy D Coconut milk
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3½ cups Homemade Veggie Broth​
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Or you can use one 900mL no salt added Veggie broth container
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1 tbsp. Bay leaves
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1 (19oz) can Black eyed peas
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1 (19oz) can White kidney beans
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1-2 tbsp. Hot pepper sauce
Directions:
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In a large saucepot fry the onion, carrot, celery and thyme in the olive oil until the onions become somewhat translucent.
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Add the sweet potatoes, tomatoes (with juice), coconut milk, vegetable stock and bay leaves. Bring to a light boil then reduce heat and simmer for about 20min. Stirring occasionally.
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Add the black eyes peas, white kidney beans and hot pepper sauce, and continue simmering for another 10 min.
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Enjoy :)
Adapted from: Encona Taste Explorers
Recreated by: Christine Gemmell