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Recipe: beat the winter blues with Caribbean vegetable soup

WINTER WARMER: Encona Spicy Caribbean Vegetable Soup

THE TIME of festive indulgence is over and many people are still clinging to their new year's resolutions around health.

For a lot of people, sticking to their resolutions means either giving something up, or trying something new. In this vein, one of the latest healthy eating trends for 2017 is to go meat free. At the same time, just because you might have enjoyed giving 'Veganuary’ a try, doesn’t mean your food has to be bland or boring.

The full range of Encona hot sauces are anything but bland and are suitable for vegans. If you're looking to add a great kick of flavour to your dishes, why not give this delicious vegan-friendly recipes (see below) a try?

Instantly transport yourself to the white beaches of the Caribbean by adding West Indian Original Hot Pepper Sauce to spice up a vegetable soup:

Encona Spicy Caribbean Vegetable Soup

Cooking Time: 30 min.
Prep time: 25 min.
Serves four

Ingredients

2 onions, roughly chopped
2 tbsp olive oil
2 sweet potatoes, peeled and roughly cubed
250g cooked black eye beans
3 celery sticks plus leaves, roughly chopped
1 carrot, peeled and finely chopped
2 sprigs of fresh thyme
3 bay leaves
250g of tinned chopped tomatoes
500ml vegetable stock, made from concentrate
250ml of tinned coconut milk
2 tbsp Encona West Indian Original Hot Pepper Sauce

Instructions

1) In a large saucepan fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.

2) Add the sweet potato, tinned tomatoes, coconut milk, vegetable stock and bay leaves. Bring to a steady simmer and cook for about 20 minutes stirring every so often.

3) After 20 minutes add the black eye beans and season with the Encona West Indian Original Hot Pepper Sauce. Continue cooking for a further 10 minutes and serve.

Product Used:

Encona West Indian Original Hot Pepper Sauce

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