caribbean pepper pot soup
Preparation time 20 minutes, Cooking time 45–50 minutes
2 tablespoons olive oil
1 onion, finely chopped
1 Scotch bonnet chilli, deseeded and finely chopped, or 2 hot Thai red chillies, chopped with seeds
2 red peppers, cored, deseeded and diced
2 garlic cloves, finely chopped
1 large carrot, peeled and diced
200 g (7 oz) potatoes, peeled and diced
1 bay leaf
1 thyme sprig
400 ml (14 fl oz) can coconut milk
600 ml (1 pint) gluten-free beef stock
salt and cayenne pepper
200 g (7 oz) rump steak
2 teaspoons olive oil
Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened and just beginning to turn golden. Stir in the chilli, red peppers, garlic, carrot, potatoes and herbs and fry for 5 minutes, stirring.
Pour in the coconut milk and stock, then season with salt and cayenne pepper. Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, or until the vegetables are tender. Discard the herbs, then taste and adjust the seasoning if needed.
Rub the steak with the oil, then season lightly with salt and cayenne pepper. Heat a griddle or frying pan and when hot add the steak and fry for 2–5 minutes on each side until cooked to your liking. Leave to stand for 5 minutes, then slice thinly.
Ladle the soup into 6 bowls and top with the steak slices.
For prawn & spinach pepper pot soup, make the soup as for Caribbean pepper pot soup using 600 ml (1 pint) gluten-free fish stock in place of the beef stock. Simmer for 30 minutes, then add 200 g (7 oz) raw peeled prawns, defrosted if frozen, and 125 g (4 oz) spinach. Cook for 3–4 minutes until the prawns turn pink and are cooked through and the spinach is just wilted. Calories per serving 271
|caribbean pepper pot soup|