Spicy Jerk Sweet Potato Soup
Food
Warming, thick soup with a delicious kick
10 larger or 20 small portions Servings
Ingredients
• 50g Cape Herb & Spice Caribbean Jerk Rub
• 2.5kg sweet potatoes, peeled and chopped
• A little vegetable oil, for roasting
• 250g onions, peeled and sliced
• 250g leeks, chopped
• 250g carrots, peeled and chopped
• 50g Bisto Vegetable Stock
Method
- In a bowl, rub 10g of the Cape Herb & Spice Caribbean Jerk Rub onto the sweet potato using a small amount of oil to coat. Spread out on trays and roast at 200C for 20–25 mins until tender and lightly caramelised.
- In a large saucepan over a medium heat, sweat the onions, leeks and carrots without colouring. Once softened, stir in the remaining 50g of the Cape Herb & Spice Caribbean Jerk Rub and cook gently for 1–2 mins to release flavour.
- Add the roasted sweet potato and vegetables. Cover with water (approx. 3.5-4 litres) and Bisto Vegetable Stock, and bring to a gentle simmer. Cook for 25–30 mins until vegetables are soft.
- Blitz the soup until smooth. Pass through a sieve for a smoother finish if desired. Adjust seasoning with salt, pepper, and additional jerk rub for a spicier finish.
