Caribbean Bean & Coconut Soup

While the veggies are roasting, roughly chop the capsicum. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion and long red chilli (if using). Cut the lime (see ingredients list) into wedges. Drain and rinse the red kidney beans.

In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and cook, stirring, until softened, 3-4 minutes. Add the garlic and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1-2 minutes. Add the diced tomatoes with garlic & olive oil, coconut milk and crumble in the vegetable stock cubes.

Add the red kidney beans to the soup and bring to a simmer. Simmer until slightly thickened, 6-10 minutes.

TIP: Stir through a splash of water if you prefer a thinner soup.

Stir the roasted sweet potato and carrot and the baby spinach leaves through the soup. Season to taste with salt and pepper. Add a squeeze of lime juice to taste.