LEVEL OF DIFFICULTY – 5 TOTAL COST – £3.65 SERVES – 4
Scotch Bonnet and Sweet Potato soup
This delicious winter warmer soup is great for those who want to try something different. If you find yourself getting a bit bored with tinned tomato or chicken soup, try this fiery scotch bonnet and sweet potato soup – the soup with a kick!
Just make sure you don’t make the same mistake I have previously done of using too many scotch bonnets… My poor mouth felt like it was on fire! It’s actually really easy to make and doesn’t require too many ingredients.
If you’re feeling like a real tool today and don’t want to read through all these instructions, have a look at my Gallery where you will find simple picture instructions.
I have included in the ingredients ‘Plantain’, I would actually be pretty shocked if anyone did know what these are so I will give you the low down. They are a popular fruit in the Caribbean, especially Jamaica, and they are in the banana family although they contain a lower amount of sugar and are used for cooking rather than being eaten raw.
It was surprisingly easy to get my hands on a Plantain and the first shop I walked into sold them. Any shop which sells exotic fruit should stock them, and if you can’t get hold of them then it’s not the end of the world as they are only for decoration and dipping and it won’t affect the flavour of the soup.
When you’re chopping up the scotch bonnets – BEWARE! It is actually advised that you wear gloves, or wash your hands very thoroughly and do not touch your face for a long time after.
Alternatively you could do what I did and get a man to do it, they love a challenge especially one which makes them look more macho.
Soup Ingredients
1 kg Sweet Potato
1 Red onion
300g Plum tomatoes/or just ordinary tomatoes
1 Scotch bonnet (more if you’re feeling daring, half if you’re not at all)
3 tbsp olive oil
1 tin coconut milk (400ml)
500 ml vegetable stock
1 Plantain (peeled and chopped)
3 tbsp natural yogurt (for decoration)
The 5 easy steps
- Pre heat oven to 220* and chop the sweet potato and onion into chunks, if you are using large tomatoes then chop them up too and also chop the scotch bonnet in half.
- Now place the sweet potato, onion, tomatoes and scotch bonnets onto a roasting tray and pour the oil over, then put into the oven for 25 minutes.
Vegetables on roasting dish
- Remove and put into a food processor, or if you don’t have one then put into a big bowl and use an electric blender. Add the coconut milk and the stock and blend until it is a smooth mixture.
Blend the food in a large bowl
- Pour through a sieve into a large pot, you may need to use a spoon to push the mixture through the sieve. Then heat on the hob until piping hot.
- Next fry the Plantain with a little oil until golden brown. Serve the soup into bowls and use the Plantain and yogurt to decorate.
anytoolcancook 