Home Recipes Caribbean Rice and Pea Soup

Caribbean Rice and Pea Soup

  • 31 - 60 Minutes
  • Medium
  • Serves 4



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


  1. Heat the oil in a pan over medium heat
  2. Add in the onion, celery, pepper, sweet potato, bay leaf and 2 tbsp of water
  3. Sauté for 10 mins until the onion is softened
  4. Stir in the garlic and ginger, followed by the allspice, paprika and cayenne pepper
  5. Mix in the tomato, stock and thyme, and bring to the boil
  6. Cover and reduce to simmer for 35 mins or until the sweet potato is cooked through
  7. Adjust seasoning and switch off the heat
  8. Cook the rice as per the instructions on the pack
  9. Ladle the soup into bowls then stir in the rice
  10. Garnish and serve

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