Coconut Caribbean Soup

Coconut Caribbean Soup

with Home Baked Tortilla Chips

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Beoordeeld met 3.4 / 4van de 467 beoordelingen
Lees meer

Poudre de Columbo is a Caribbean curry powder from our wonderful spice suppliers ‘Seasoned Pioneers’. It smells pretty damn good and cooked with creamy coconut milk, veggies and crispy tortilla chips on the side, it tastes pretty damn good too! Get stuck in!

Labels:VeggieVeganOne Pot WonderSpicyHealthy
Voorbereidingstijd25 minuten
MoeilijkheidsgraadNiveau 2
Ingredientenarrow down iconarrow down icon

3 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

1 unit(s)

Yellow Pepper

½ unit(s)


1 tin(s)

Red Kidney Beans

1 tbsp

Poudre de Columbo


½ tbsp

Dried Thyme

1 tin(s)

Chopped Tomatoes

400 milliliter(s)

Coconut Milk

1 unit(s)

Vegetable Stock Pot

(BevatCelery, Sulphites)

2 unit(s)

Wholemeal Tortilla

Voedingswaardenarrow down iconarrow down icon
Energy (kJ)2522 kJ
Energy (kcal)607 kcal
Fat39.0 g
of which saturates32.0 g
Carbohydrate43 g
of which sugars13.0 g
Protein16 g
Salt3.4 g
Benodigdhedenarrow down iconarrow down icon
Baking Tray
Instructiesarrow up iconarrow up icon

Pre-heat your oven to 200 degrees. Thinly slice the spring onion, but keep the white and green parts separate. Peel and grate the garlic. Remove the core from the yellow pepper and chop into roughly 2cm chunks. Grate the lime zest. Drain and rinse the kidney beans in a colander under running water.


Put the whites of your spring onion in a saucepan on medium heat with a splash of oil and cook for 3 mins. Add your yellow pepper and cook for 5 more mins. Once your pepper has softened slightly, add your garlic, the Poudre de Columbo and the thyme. Cook for 30 seconds, then add your kidney beans and chopped tomatoes. Refill your tomato tin(s) a quarter with water, swirl it around and pour that in as well. Stir in the coconut milk and the vegetable stock pot.


Grind in some pepper and a small pinch of salt and bring your soup to a gentle simmer. Stir to dissolve your stock pot, and cook for 10-12 mins.


While your soup cooks, make the tortilla chips! Using some scissors, cut each tortilla into eight triangular ‘tortilla chips’ (we used one tortilla per person but if you want to use two per person, that’s fine - you have enough!).


Place your tortilla chips on a large baking tray in a single layer and drizzle over some olive oil. Sprinkle over a pinch of salt and a grind of pepper and pop in your oven for 4-5 mins. Tip: Keep an eye on them to make sure they don’t burn!


Once your soup is lovely and rich, remove it from the heat and squeeze in half the lime juice. Taste and add more lime juice if necessary.


Serve your Caribbean soup with the greens of your spring onion and your lime zest sprinkled on top, and your homemade tortilla chips on the side. Enjoy!