Caribbean Rice and Pea Soup
- 31 - 60 Minutes
- Medium
- Serves 4
How to make CARIBBEAN RICE AND PEA SOUP
Method
Ingredients
Ingredients
For the soup
- 2 packs Tilda Caribbean Rice and Peas Limited Edition Steamed Basmati
- 1.5 tbsp vegetable oil
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 red pepper, deseeded and finely chopped
- 200g sweet potato, cubed
- 1 bay leaf
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 0.5 tsp ground allspice
- 2 tsp paprika
- 0.5 tsp cayenne pepper
- 450ml finely chopped tomato
- 450ml vegetable stock
- 6 sprigs thyme
For the garnish
- Thyme sprigs
- Lime wedges
How to make Caribbean Rice and Pea Soup
-
Heat the oil in a pan over medium heat
-
Add in the onion, celery, pepper, sweet potato, bay leaf and 2 tbsp of water
-
Sauté for 10 mins until the onion is softened
-
Stir in the garlic and ginger, followed by the allspice, paprika and cayenne pepper
-
Mix in the tomato, stock and thyme, and bring to the boil
-
Cover and reduce to simmer for 35 mins or until the sweet potato is cooked through
-
Adjust seasoning and switch off the heat
-
Cook the rice as per the instructions on the pack
-
Ladle the soup into bowls then stir in the rice
-
Garnish and serve
