Spicy Caribbean vegetable soup

Spicy Caribbean vegetable soup


  1. In a large saucepan, fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.
  2. 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.
  3. 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