Carribean pepperpot

This is a very popular item on the Cranks menu.  Garnished with the peppers, the soup is vibrant, fragrant and colourful.

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Method

Serves 6

  1. Heat the oil and sauté the diced onion and garlic until transparent.  
  2. Add the diced potatoes until they too are transparent.  
  3. Add 4 tbsp of the hot bouillon, stir and cook for 1 minute or so.  
  4. Then add the diced cabbage and sauté for 2-3 minutes.  
  5. Drain the chopped tomatoes, reserving the juice.  
  6. Add the tomatoes to the soup together with the paprika, ground coriander, Tabasco and chilli powder.  
  7. Stir well and add a further 150 ml /6 fl oz of the hot bouillon, the reserved tomato juice and the fresh chilli.  Simmer gently for 7-8 minutes and add the coconut milk.  
  8. Check the sweetness of the soup and, if necessary, add a pinch of soft brown sugar.

For the peppers, heat the oil in a frying pan and sauté the diced peppers for just a minute, until they begin to blacken in places.  Add a drop or two of Tabasco, tamari, salt and pepper to taste and set aside.

To serve, mix half the peppers into the soup and reserve the rest to use as garnish on each serving or in the soup tureen.

ingredients

5 tbsp sunflower oil
150 g/6 oz onions, diced
3 cloves garlic, finely chopped
300 g/10 oz potatoes, cut into 5mm / ¼ in dice
½ ts bouillon powder, dissolved in 250 ml/10 fl oz hot water
100 g/4 oz white cabbage, diced
400 g/14 oz tin chopped tomatoes
1 heaped tbsp paprika
1 heaped tsp ground coriander
dash of Tabasco
½ tsp ground chilli powder
1 piece fresh chilli, finely chopped
400 ml/14 fl oz coconut milk
pinch of soft brown sugar (optional)
salt and pepper

For the peppers
1 tbsp sunflower oil
1 red pepper, cut into 5mm/ ¼ in dice
1 yellow pepper, cut into 5 mm/ ¼ in dice
dash of Tabasco
1-2 tbsp tamari

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