Recipe // Caribbean Sweet Potato Chunky Soup

Some call this a soup some call this a stew, I'll call this a chunky soup just to meet everyone in the middle. This recipe is one of my latest favourites, it's nourishing, healthy and most of all satisfying. I have tried to keep as much raw as possible to keep the nutrients into the soup, the blender stages allow the food to be cooked for less time. 


♥ 2 medium onions 
♥ 2 teaspoons olive oil
♥ 3 garlic cloves
♥ 2 teaspoons ground ginger (ideally fresh)
♥ 2 teaspoons ground coriander
♥ 1 teaspoon ground turmeric 
♥ 1/2 teaspoon dried thyme
♥ 1/4 teaspoon ground allspice
♥ 5 cups vegetable broth
♥ 2 cups sweet potato cubed. 
♥ 1 cup of coconut milk
♥ 1 cup diced tomatoes (drained)
♥ 1 cup black eyes peas (drained)
♥ a squeeze of lime juice
♥ 1 medium broccoli (the mini sized ones)
♥ 1 medium cauliflower (the mini sized ones)

♥ Soak your black eyed peas for 24 hours or drain the juice from tinned black eyed beans. 
♥ In a pot add your beans, sweet potato and broth and boil until the sweet potato has softened
♥ Now add the garlic, onion, spices, and oil into the blender and blend until it is smooth and add to the soup mix. 
♥ Add your tinned, drained tomatoes to the soup mix. 
♥ Turn down the heat so it simmers for around 10 minutes and then take off the heat. 
♥ Slowly add in the coconut milk stirring continuously. 
♥ Finish with a squeeze of lime. 

You can now at this stage eat this as a soup if you prefer the chunky stew then follow the next step. 

♥ In a blender add your broccoli and cauliflower and blend until it resembles rice like this, add this mixture to your soup and mix.  

Your chunky soup will now look like this

Nom, Nom


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