HAITIAN CORN & SWEET POTATO SOUP

Ingredients

80 gm Onion
250 gm Sweet Potato
330 gm Corn, thawed frozen works great
1 l Vegetable stock
200 gm Carrots
200 gm green Cabbage
1 Scotch Bonnet
1 Lime, juiced
¼ tsp gnd Clove
½ tsp dried Thyme
1 tsp Sea Salt
Serve with yoghurt and fresh thyme

Method

Peel and chop Onion and sweet Potato into small cubes. Place in a pan, add Corn and vegetable Stock. Bring to boil, lower the heat and let simmer for 10 mins until the sweet Potatoes cubes are tender. Use a hand blender to puree completely smooth. Peel the Carrots and slice into 2 cm slices. Cut the Cabbage into the same size. Add Carrots, Scotch Bonnet left whole, Lime juice and the spices. Let simmer for 10 mins. Remove the Scotch Bonnet from the soup and add the Cabbage, let simmer for 2 mins. Taste and adjust Salt and gnd Clove. Serve in bowls with a dollop of Yogurt and some fresh Thyme.