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Carribean Pepperpot

A warming, slightly exotic and colourful soup. G/F, W/F, L/F.

Ingredients

  • 2 cloves garlic, finely chopped
  • 1 large white onion, diced
  • 1 small or half large white cabbage, roughly diced with ribs removed
  • 3 medium sized potatoes, roughly diced
  • 2 tins chopped tomatoes
  • 1 tin coconut milk
  • 4 coloured peppers, diced
  • Half tablespoon tomato puree
  • Half tsp chilli powder or 1 fresh chilli finely chopped
  • 1 tsp ground coriander
  • 3 tsp Marigold Swiss Vegetable stock
  • Salt and pepper to taste
  • 1 tablespoon sunflower oil

Instructions

  • Put the diced peppers into a bowl and toss in half the sunflower oil. Place on baking sheet and gently
  • roast in low oven (gas 3/) for 20 minutes until tender and then put to one side.
  • Put the rest of the oil into a pan and warm. Add chopped onion and cook gently until transparent-
  • make sure you don’t brown it or it will affect the flavour. Add diced potato, cabbage and garlic, put
  • the lid on and cook on a very low heat for 10 minutes. Add chopped tomatoes, coconut milk, chilli,
  • coriander, stock, salt and pepper and just enough water to barely cover the veg. Simmer gently with
  • the lid on until the potatoes are cooked. Add tomato puree and stir in until thickened. Whiz until
  • smooth using hand held stick blender or put into a blender or food processor until smooth. Check
  • the consistency which should be quite substantial but not stodgy- add water if you feel it is too thick
  • or if you just want it as a starter. Taste for seasoning. Return to the pan and add the roasted peppers
  • and simmer very gently for 5 minutes. Do not boil or the coconut milk will curdle! Serve, stirring well
  • between each ladle full so each bowl gets a good portion of peppers.
http://www.theintolerantcook.co.uk/?p=120

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