Carribean Pepperpot
5th March 2017
Category
Soups
A warming, slightly exotic and colourful soup. G/F, W/F, L/F.
Ingredients
- 2 cloves garlic, finely chopped
- 1 large white onion, diced
- 1 small or half large white cabbage, roughly diced with ribs removed
- 3 medium sized potatoes, roughly diced
- 2 tins chopped tomatoes
- 1 tin coconut milk
- 4 coloured peppers, diced
- Half tablespoon tomato puree
- Half tsp chilli powder or 1 fresh chilli finely chopped
- 1 tsp ground coriander
- 3 tsp Marigold Swiss Vegetable stock
- Salt and pepper to taste
- 1 tablespoon sunflower oil
Instructions
- Put the diced peppers into a bowl and toss in half the sunflower oil. Place on baking sheet and gently
- roast in low oven (gas 3/) for 20 minutes until tender and then put to one side.
- Put the rest of the oil into a pan and warm. Add chopped onion and cook gently until transparent-
- make sure you don’t brown it or it will affect the flavour. Add diced potato, cabbage and garlic, put
- the lid on and cook on a very low heat for 10 minutes. Add chopped tomatoes, coconut milk, chilli,
- coriander, stock, salt and pepper and just enough water to barely cover the veg. Simmer gently with
- the lid on until the potatoes are cooked. Add tomato puree and stir in until thickened. Whiz until
- smooth using hand held stick blender or put into a blender or food processor until smooth. Check
- the consistency which should be quite substantial but not stodgy- add water if you feel it is too thick
- or if you just want it as a starter. Taste for seasoning. Return to the pan and add the roasted peppers
- and simmer very gently for 5 minutes. Do not boil or the coconut milk will curdle! Serve, stirring well
- between each ladle full so each bowl gets a good portion of peppers.
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