back to previous pageprep time:
25 minutes cooking time:
30-40 minutes servings:
4ingredients:
2 onions, roughly chopped
2 tbsp olive oil
2 sweet potatoes, peeled and cubed
250g cooked black eye beans
3 celery sticks plus leaves, chopped
1 carrot, peeled and finely chopped
2 sprigs of fresh thyme
3 bay leaves
250g of tinned chopped tomatoes
500ml vegetable stock, from concentrate
250ml coconut milk
2tbsp Encona West Indian Original Hot Pepper Sauce
- In a large saucepan, fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.
- Add the sweet potato, tinned tomatoes, coconut milk, vegetable stock and bay leaves. Bring to a steady simmer and cook for 20 minutes, stirring occasionally.
- After 20 minutes, add the black eye beans and season the soup with the Encona West Indian Original Hot Pepper Sauce. Continue cooking for a further 10 minutes and then serve. Enjoy!
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