Caribbean sweet potato and bean soup
Creamy coconut, sweet potato and kidney beans with a little warming spice.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Sweet potatoes600 g
- Kidney beans (can)1 can
- Coconut milk (can)1 can
- Yellow onions150 g
- Vegetable bouillon cubes1 cube
- Scallions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion. Heat a tablespoon of oil in a large pan over a medium heat and cook it for 5 minutes with a teaspoon of curry powder and a pinch of dried thyme or mixed herbs.150 g yellow onions
- Peel and dice the sweet potatoes. Add with the coconut milk, the crumbled bouillon cube and 600 ml of water. Simmer for 18 minutes, until soft.600 g sweet potatoes1 can coconut milk1 cube
- Blend about half the soup with a stick blender, or mash with a masher, so it is thick but still chunky. Stir in the drained kidney beans and warm through for 3 minutes. Season and top with sliced scallions.1 can kidney beans1 bunch scallions
A dash of hot pepper sauce in each bowl lets everyone choose their own heat.
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