Rich with coconut milk, with a punch from jerk spices, this creamy purple sweet potato and black bean soup recipe makes packing in the plants a joy. It’s served with crunchy taco croutons and zingy lime. We’ve made it with seasonal purple sweet potatoes for a vibrant colour, but it would work equally well with orange sweet potatoes.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
35MIN
Total time
Ingredients
Servings
4
250 g
M&S prepared frozen soffritto mix
750 g
M&S speciality purple flesh sweet potatoes, scrubbed clean, cut into 3cm chunks
3 tsp
The Black Farmer X M&S jerk paste
1 jar
(430 g)
(430 g)
M&S black beans, drained
1 tin
(400 ml)
(400 ml)
M&S Only 2 Ingredients coconut milk
1
M&S Remarksable Value vegetable stock pot
550 ml
boiling water
4
M&S corn and wheat tacos
2
limes
5 g
fresh coriander
4
M&S Remarksable Value spring onions, finely sliced
4 tbsp
M&S Remarksable Value 10% fat Greek-style natural yogurt
optional
Nutrition per serving
Calories
715kcal
Fat
29.2 g
Saturates
21.4 g
Sugars
13.9 g
Salt
809.1 mg
