Caribbean Confetti Soup
with Crispy Curried Roti- Lait
- Soya
- Gluten
- Sulfites
Poudre de Colombo is a spice mix that has its origins in Sri Lanka but is much beloved by cooks in the French Caribbean islands. It lends an unmistakably sunny vibe to anything you add it to, including tonight's soup! With kidney beans and plenty of veggies in a delicious coconutty broth, it's a true taste of sunshine. Enjoy!
Ingrédients
230 g
Poivron jaune
2 pièce(s)
Oignons verts
10 g
Ail
1 pièce(s)
Lime
1 boîte(s)
Haricots rouges
1 cs
Mélange d'épices Colombo
10 g
Thym
260 g
Tomato
1 boîte(s)
Lait de coco
2 pièce(s)
Concentré de bouillon de légumes
4 pièce(s)
Roti
(Contient: Lait, Soya, Gluten)
170 g
Patate douce, en cubes
(Contient: Sulfites)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Wash and dry all produce.* Core, then cut the bell pepper and tomatoes into 1/2-inch pieces. Thinly slice the green onions. Mince or grate the garlic. Zest, then cut the lime into wedges. Drain and rinse the beans. Strip 1 tbsp thyme leaves from the sprigs.
Heat a large pot over medium heat. Add a drizzle of oil, then the garlic, half the green onions, thyme, 2 tsp spice blend and cook until fragrant, 1-2 min. Add the bell pepper. Cook, stirring often, until slightly golden, 3-4 min. (TIP: Set aside the remaining spice blend for frying the roti!)
Add the sweet potatoes, beans, tomatoes, broth concentrates and 3 cups water to the pot. Bring up to a boil, then reduce the heat to medium-low. Add the coconut milk and simmer until the potatoes are fork-tender and the liquid is slightly reduced, 12-14 min. Season with salt and pepper.
Meanwhile, in a small bowl, stir the remaining spice blend with a drizzle of oil (just enough to make it runny!) Brush the spiced oil on both sides of the rotis. Heat a large non-stick pan over medium-high heat. Add one roti to the pan and cook until golden brown, 1-2 min per side. Repeat with the remaining roti.
When the sweet potatoes are fork-tender, remove the pot from the heat. Using a potato masher, lightly mash the sweet potatoes and beans. (TIP: Mashing the potatoes and beans with help thicken your soup, but skipping this step is fine!)
Divide the soup between bowls. Sprinkle with the lime zest, remaining green onions and squeeze over a lime wedge. Serve with the curried roti.
