Soups
Caribbean bean and rice soup
Filling and hearty
Ingredients
2 carrots, chopped
2 bay leaves
4 tsp paprika
3 cups (710ml) tomato juice
1 tbsp tomato puree
2 - 2 1/2 tsp dried thyme
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
3 cups (710ml) vegetable bouillon
1 can coconut milk
½ cup (100g) long-grain rice
1 (15-oz) can red kidney beans
sea salt and black pepper for the croutons
3 cups (150g) day-old bread cubes
2 tbsp olive oil
Method
Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft.
Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.
Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes.
Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.
Add the kidney beans and cook for another 15 minutes.
Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.
To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme.
Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.
Sweet potato soup
Serves 6
Ingredients
2 tsp vegetable oil
1 onion, diced
1 tbsp finely chopped fresh ginger
1 tbsp vegan Thai red curry paste
1 tsp salt
3 cups (660g) sweet potatoes, diced
1 3/4 cups (400ml) canned reduced-fat coconut milk
4 1/3 cups (1l / 1¾ pints) vegan stock
Juice of 1 lime
2 tbsp finely chopped fresh coriander, to garnish
Method
In a large, heavy-based saucepan, heat the oil over a medium–high heat.
Add the onion and ginger and cook, stirring, for about 5 minutes or until soft.
Add the curry paste and salt and cook, stirring, for a further minute or so.
Add the sweet potatoes, coconut milk and stock and bring to the boil.
Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.
Purée the soup, either in batches in a blender or food processor or using a hand-held blender.
Return the soup to the heat and bring back up to a simmer.
Just before serving, stir in the lime juice.
Serve hot, garnished with coriander.