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Pepper Pot Soup

This dish is usually made using offcuts of beef, usually beef shin, and other meats can be used, but I think at this time of the year, we can’t get enough flavour from the wonderful root vegetables in season, so I tend not to use meat in this recipe.

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Ingredients

For the pepper pot soup
2 tbsp vegetable oil
1 whole Spanish onion, finely diced
2 cloves of garlic, finely minced
6 sprigs of thyme
8 all spice berries
2 bay leaves
1 whole Scotch bonnet (leave whole, making a half cm slit in the bottom, too small for the chilli seeds to fall out)
400g sweet potatoes, cut into 2in cubes
2 medium-sized carrots, finely diced
400g butternut squash (or acorn/onion)
300g mushrooms (whichever you can find, wild mushrooms make the soup have a deeper flavour)
1 x 400g tin of butter beans, drained and rinsed
2 pints vegetable stock
1 x 400ml can of coconut milk
200g fresh spinach
Salt and pepper to taste
Spillers Dumplings
100g flour
40ml water
Salt and pepper
1 tsp thyme leaves

Method

In a large casserole pan, over a medium flame, add some oil and sauté the onion for 4 minutes until softened and translucent.

Add the garlic, thyme, all spice, bay leaves and Scotch bonnet and cook for around 3-4 minutes until fragrant. Add the sweet potato, carrots, squash and mushrooms, stir in, and cook for 15 minutes on a medium heat with the lid on. Reduce the flame to a simmer, add the butterbeans, stock and coconut milk and cook for another 10 minutes.

Meanwhile, prepare the dumplings by creating a dough with the flour, water, salt and pepper and thyme. Roll the mixture into a long, thin sausage

Then cut and form 12-15 small cigar shapes, using up all the dough.

Drop the spinach into the soup, followed by the dumplings and cover and cook for an additional 10 minutes. Season to taste.

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