Pepper pot soup
for 4 people
This Jamaican-style spinach soup is not too heavy, great for even warmer months. It is flavoured with mild chilli and thyme and sweetened with kumara. For three more lighter global soups see the bottom of this recipe and also Warren's feature here.
Ingredients
| 1 large | Onion |
| 2 | Spring onions |
| 3 cloves | Garlic |
| 1 | Red chilli, halved and deseeded, choose a mild type (Main) |
| 3 cups | Vegetable stock, hot (Main) |
| 1 bunch | Fresh thyme, tied into a bundle to add to soup |
| 1 bag | Spinach, about 300g (Main) |
| 1 | Kumara (Main) |
Directions
- Finely chop onion, spring onions and garlic and fry gently in a splash of oil until fragrant and soft.
- Add halved and deseeded mild red chilli, hot vegetable stock and a tied bundle of fresh thyme, and simmer for 5 minutes. Add spinach and wilt into the broth. Remove from heat to cool a little, discarding the thyme but reserving the chilli, then blitz until smooth.
- To serve, add kumara cut into small dice and gently reheat until kumara is tender. Adjust seasoning and garnish with the cooked chilli, finely minced. Or use a finely chopped fresh chilli for more heat.