COOKING COMPANION


CARIBBEAN SWEET POTATO & COCONUT SOUP


This silken soup tastes as if it has been slow cooked, with a warming spice blend, rich coconut milk, and fragrant herbs.


SERVES 4 2 tbsp sunflower oil


2 sweet potatoes, peeled and grated


1 onion, peeled and diced


1 yellow pepper, deseeded and roughly chopped 2 tsp jerk seasoning 400ml can coconut milk 800ml hot vegetable stock


Generous handful of coriander leaves Juice of 1 unwaxed lime


Pinch of sea salt flakes and black pepper


1 Heat the oil in a large saucepan over a medium– high heat and cook the sweet potatoes, onion, yellow pepper, and jerk seasoning for 3-4 mins,


stirring constantly, until the onion has begun to soften.


2 Pour in the coconut milk and vegetable stock, and loosely cover with a lid. Simmer for 10 mins, then remove from the heat.


3 Stir in the coriander leaves, then blend until completely smooth using a hand blender or jug blender.


4 Squeeze in the lime juice and season with sea salt and black pepper. Garnish with coriander leaves just before serving.


15 Minute Vegan on a Budget by Katy Beskow, published by Quadrille


CHEFS Tip Make your own jerk seasoning by blendeing ground chillies, thyme, allspice, cinnamon, and hot cayenne pepper.


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