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Encona Spicy Potato Wedges with Chilli Ketchup

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Recipe Details

Encona Spicy Caribbean Vegetable Soup


A wholesome and comforting, hot and spicy soup. Deliciously creamy with a fresh, zingy flavour for a true taste of the tropics.

Serves4 people
Preparation time25 mins
Cooking time30 - 40 mins


Shopping list:

  • 2 onions, roughly chopped
  • 2 tbsp olive oil
  • 2 sweet potatoes, peeled and cubed
  • 250g cooked black eye beans
  • 3 celery sticks plus leaves, chopped
  • 1 carrot, peeled and finely chopped
  • 2 sprigs of fresh thyme
  • 3 bay leaves
  • 250g of tinned chopped tomatoes
  • 500ml vegetable stock, from concentrate
  • 250ml coconut milk
  • 2 tbsp Encona West Indian Original Hot Pepper Sauce

How to do it

  1. In a large saucepan, fry the onion, carrot, celery and thyme for 3-4 minutes over a medium heat until they begin to soften.
  2. Add the sweet potato, tinned tomatoes, coconut milk, vegetable stock and bay leaves. Bring to a steady simmer and cook for 20 minutes, stirring occasionally.
  3. After 20 minutes, add the black eye beans and season the soup with the Encona West Indian Original Hot Pepper Sauce. Continue cooking for a further 10 minutes and then serve. Enjoy!