Pepperpot Soup (Serves 4)

This soup uses spinach which is readily available instead of more traditional ingredients.

 

Ingredients

300g of fresh spinach chopped

2 medium onions peeled and finely chopped

3 medium potatoes peeled and diced

5 sprigs of thyme

1 Scotch Bonnet pepper or Habanero

½ cup coconut milk (optional)

2 tablespoons of olive oil

2 cloves garlic

½ tsp black pepper

2 vegetable stock cubes

 

Method

Place a large saucepan on the fire and pour the olive oil into it. Add the onions and stir once glistening add the onions and garlic and stir and coat with the oil.  Then add the black pepper and crumbled vegetable stock cubes and stir until the potatoes and onions are coated.

 

Bring the kettle to the boil.  Add the chopped spinach and stir while it wilts and then add hot water to cover the mixture by three inches.  Sir thoroughly making sure nothing is sticking to the bottom. Then add the thyme, scotch bonnet and salt to taste and bring to the boil. Once boiling turn down and let simmer without a cover for thirty minutes until the potatoes are cooked and the flavour has developed.  If using, add the coconut milk and simmer for five more minutes before turning off.