Pepperpot soup

Pepperpot soup

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
500g floury potatoes
500g butternut squash
2 tablespoons vegetable oil
1 onion, roughly chopped
1 leek, roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves, minced
4 sprigs thyme
1 scotch bonnet chilli, deseeded and finely chopped
1 teaspoon sea salt
400ml coconut milk
400ml vegetable stock
100g callaloo or spinach, chopped
freshly ground black pepper

Method

  1. Peel and cut the potato and butternut squash into 1.5-cm dice. Set aside.
  2. Heat the oil in a large saucepan, add the onion, leek, celery, garlic, thyme, chilli and salt. Mix well, then cover and soften on a medium heat for 10-15 minutes, stirring occasionally.
  3. Add the coconut milk, stock, potato and squash and simmer, partially covered, for 25 minutes until the potato and the squash are just cooked through.
  4. Add the callaloo or spinach and cook for a further minute until just wilted. Taste and season with more sea salt and pepper as needed, then serve hot.
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