Hearty Caribbean pepper pot soup with tender vegetables, coconut milk, and spicy steak slices.
Spicy Caribbean Pepper Pot Soup with Steak
Hearty Caribbean pepper pot soup with tender vegetables, coconut milk, and spicy steak slices.
Equipment
- Saucepan
- Griddle or frying pan
- 6 Bowls
Ingredients
- 1 bay leaf
- 600 ml gluten-free Beef stock
- 1 large Carrot peeled and diced
- Scotch bonnet chilli deseeded and finely chopped or 2 hot Thai red chillies (chopped with seeds)
- 400 ml can Coconut milk
- 2 Garlic cloves finely chopped
- 2 tbsp Olive oil for soup
- 2 tsp Olive oil for steak
- 1 Onion finely chopped
- 2 red Peppers cored, deseeded, and diced
- 200 g Potatoes peeled and diced
- 200 g Rump steak
- Salt and cayenne pepper
- 1 thyme sprig
Instructions
- Heat the oil in a saucepan, add the onion, and fry gently for 5 minutes until softened and just beginning to turn golden.
- Stir in the chili, red peppers, garlic, carrot, potatoes, and herbs, and fry for 5 minutes, stirring.
- Pour in the coconut milk and stock, then season with salt and cayenne pepper.
- Bring to a boil, stirring, then reduce the heat, cover, and simmer for 30 minutes, or until the vegetables are tender.
- Discard the herbs, then taste and adjust the seasoning if needed.
- Rub the steak with the oil, then season lightly with salt and cayenne pepper.
- Heat a griddle or frying pan, and when hot, add the steak and fry for 2–5 minutes on each side until cooked to your liking.
- Leave to stand for 5 minutes, then slice thinly.
- Ladle the soup into 6 bowls and top with the steak slices.
Notes & Wine Advice
Serving Tip:
Serve hot with crusty bread or rice.
Wine Advice:
Pair with a fruity red wine like a Merlot or a spicy Gewürztraminer to complement the rich and spicy flavors.
Nutrition values
Calories: 350 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 20 g | Sugar: 8 g