Caribbean Pepperpot

Well, I thought I would make the first soup one of my favourites (and also one of the most convenient as it used up most of my leftovers!), so I made my Caribbean Pepperpot :)

It's originally a Cranks recipe, and the original recipe is here. However, the first time I made it, I didn't have cabbages, nor did I have a large enough amount of coconut milk as the recipe suggests, so I did without. The resultant soup is incredibly tasty nevertheless, very warm and peppery with just a bit of a bite. It's a perfect hearty (vegetarian) winter soup.

Caribbean Pepperpot

150g/6oz onions, chopped (1 onion)
2 cloves garlic
~5 tbsp sunflower oil
300g/10oz potatoes, diced (2 medium potatoes)
250ml bouillon
400g tin chopped tomatoes 
1 tbsp paprika
1 tsp coriander (preferably fresh)
1/2 tsp chilli powder
1 fresh chilli (also works with ~1/2 tsp chilli flakes) 
tabasco sauce
150-200ml coconut milk 
1 yellow & 1 red pepper

1. Heat the oil and saute the onions until soft. Add the crushed garlic cloves just a minute or so before you take the next step, which is to add the potatoes as well. If the potatoes are chopped finely, fry until transparent, if thickly then until the edges are going clear.

If you want a finer soup, chop them small. I personally like the larger,

stew-like pieces.

2. Next add the can of tomatoes and bouillon. Mix and add the paprika, coriander, chilli powder and Tabasco, if you're having it. The soup is just as nice without the bite. Stir well and add the fresh chilli/chilli flakes.

3. Add the coconut milk, and let the soup simmer away for ~15 minutes, or until the potatoes are soft. You might need to add some more water in the meantime.

4. Meanwhile, make the peppers to garnish with and mix in. Chop them finely and fry in a pan with a bit of oil until soft, or just browning at the edges.

5. When the soup is ready, mix in most of the peppers, reserving a tablespoon or so per bowl to garnish.

Mmm, fresh from the veg shop...

Serve and enjoy!

Alternatives:
- This soup is just as nice pureed, and it's got a bit of character to the texture with the pepper skins. If so, the peppers can just be chucked in along with the potatoes.
- It makes a nice stew, with thickly chopped potatoes and onions, once most of the liquid has boiled off.