- In a large saucepan, fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.
- Add the sweet potato, tinned tomatoes, coconut milk, vegetable stock and bay leaves. Bring to a steady simmer and cook for about 20 minutes, stirring occasionally.
- After 20 minutes, add the black eye beans and season the soup with the Encona West Indian Original Hot Pepper Sauce. Continue cooking for a further 10 minutes and then serve.
A spicy twist on a classic soup
2 onions, roughly chopped 2 tbsp olive oil 2 sweet potatoes, peeled and cubed 250g cooked black eye beans 3 celery sticks plus leaves, chopped 1 carrot, peeled and finely chopped 2 sprigs of fresh thyme 3 bay leaves 250g of tinned chopped tomatoes 500ml vegetable stock, from concentrate 250ml coconut milk 2 tbsp Encona West Indian Original Hot Pepper Sauce
Time: 25 mins Serves: 4 Nutrition: n/a