West Indian Pepperpot Soup

December 13, 2018


A real Winter Warmer, this filling, substantial soup is common allover the Caribbean. The pepper element comes from a combination of allspice and Scotch Bonnet chilli, and it is given a nice fragrance from thyme and bayleaf. In the West Indies it is often made with beef, but this is a veggie version. Traditionally it would be served with a dumpling plonked on top, and that is fine, but we suggest enjoying it with a hunk of warm, crusty bread as a warming lunch or supper.



1In a large pan heat 1tbs of vegetable or sunflower oil, then saute the onion until softening and translucent, about 5 minutes.

2Add the garlic, thyme, bay leaves and Scotch Bonnet and cook for another 5 minutes until fragrant. Add the sweet potatoes, carrots, squash and mushrooms, stir well, and cook with the lid on for 15 minutes.

3Reduce to a simmer and add the butter beans, stock and coconut milk, then let the soup simmer for 20 minutes. Finally add the spinach, then cover and cook for another 10 minutes.


2 tbsp Sunflower Oil

1 Large Onion, chopped

2 Cloves Garlic, chopped

6 Sprigs Thyme

8 Allspice berries

1 Scotch Bonnet Chilli, whole and pierced

1 Sweet Potato, diced

2 Carrots, chopped

400 g Butternut Squash, chopped

1 Can Butter Beans

1 liter Vegetable Stock

1 Can Coconut Milk

200 g Spinach