Caribbean pepper pot soup

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  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 Scotch bonnet chilli deseeded and finely chopped, or 2 hot Thai red chillies, chopped with seeds
  • 2 red peppers cored, deseeded and diced
  • 2 garlic cloves finely chopped
  • 1 large carrot peeled and diced
  • 200 g potatoes peeled and diced
  • 1 bay leaf
  • 1 thyme sprig
  • 400 ml can coconut milk
  • 600 ml gluten-free beef stock
  • salt and cayenne pepper

To serve

  • 200 g rump steak
  • 2 teaspoons olive oil


  • Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened and just beginning to turn golden.
  • Stir in the chilli, red peppers, garlic, carrot, potatoes and herbs and fry for 5 minutes, stirring.
  • Pour in the coconut milk and stock, then season with salt and cayenne pepper.
  • Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, or until the vegetables are tender.
  • Discard the herbs, then taste and adjust the seasoning if needed.
  • Rub the steak with the oil, then season lightly with salt and cayenne pepper.
  • Heat a griddle or frying pan and when hot add the steak and fry for 2–5 minutes on each side until cooked to your liking.
  • Leave to stand for 5 minutes, then slice thinly.
  • Ladle the soup into 6 bowls and top with the steak slices.

Notes / Tips / Wine Advice:

For prawn & spinach pepper pot soup,

make the soup as for Caribbean pepper pot soup using 600 ml gluten-free fish stock in place of the beef stock. Simmer for 30 minutes, then add 200 g raw peeled prawns, defrosted if frozen, and 125 g spinach. Cook for 3–4 minutes until the prawns turn pink and are cooked through and the spinach is just wilted.
Calories per serving 271

Nutritional Information

Calories: 279 kcal
Course Soup
Cuisine Caribbean