Caribbean Rice and Pea Soup

Name: Caribbean Rice and Pea Soup
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: afro-caribbean
Ingredients: For the soup:; 2 packs Tilda Caribbean Rice and Peas 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

Warm up with this hearty Caribbean Rice & Pea Soup. Packed with vibrant flavours, tender vegetables, and Tilda Caribbean Rice & Pea Basmati, it’s a comforting bowl inspired by the islands — perfect for a satisfying lunch or dinner.

31 - 60 Minutes
Medium
Serves 4

This recipe uses:

Caribbean Rice and Peas Basmati Rice 250g

Where to buy

Ingredients

For the soup:
2 packs Tilda Caribbean Rice and Peas 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