Serves: 4 servings | Prep time: 10 minutes | Cooking time: 30 minutes
Ingredients
- 1 tbsp British Class coconut oil (or olive oil)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped (red or yellow)
- 1 scotch bonnet pepper (whole for mild spice or chopped for more heat)
- 6 ripe tomatoes, chopped (or 1 large can of diced tomatoes)
- 1 cup vegetable or chicken broth
- 1 cup Cool Runnings coconut milk
- 1 tbsp Cool Runnings all purpose seasoning
- 1 tsp Cool Runnings thyme leaves
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped (for garnish)
Directions
1. In a large pot, heat coconut oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Add chopped tomatoes, vegetable or chicken broth, and the whole scotch bonnet pepper (if you want milder heat). Stir in Cool Runnings Jamaican All-Purpose Seasoning and thyme.
3. Cover the pot and let the mixture simmer for 15–20 minutes, until the tomatoes are soft.
4. Cover the pot and let the mixture simmer for 15–20 minutes, until the tomatoes are soft.
5. Return the soup to the pot, stir in coconut milk, and adjust seasoning with salt and pepper.
6. Garnish with fresh cilantro or green onions.