Spicy Caribbean Pepper Pot Soup with Steak
Hearty Caribbean pepper pot soup with tender vegetables, coconut milk, and spicy steak slices.
Equipment
- Griddle or frying pan
- 6 Bowls
Ingredients
- 1 bay leaf
- 600 ml gluten-free Beef stock
- 1 large Carrot peeled and diced
- Scotch bonnet chilli deseeded and finely chopped or 2 hot Thai red chillies (chopped with seeds)
- 400 ml can Coconut milk
- 2 Garlic cloves finely chopped
- 2 tbsp Olive oil for soup
- 2 tsp Olive oil for steak
- 1 Onion finely chopped
- 2 red Peppers cored, deseeded, and diced
- 200 g Potatoes peeled and diced
- 200 g Rump steak
- Salt and cayenne pepper
- 1 thyme sprig
Instructions
- 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 chili, 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 a 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:
Serving Tip:
Serve hot with crusty bread or rice.
Wine Advice:
Pair with a fruity red wine like a Merlot or a spicy Gewürztraminer to complement the rich and spicy flavors.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 20 g | Fiber: 5 g | Sugar: 8 g | Salt: 0.8 g
