Pre-heat your oven to 200 degrees. Thinly slice the spring onion, but keep the white and green parts separate. Peel and grate the garlic. Remove the core from the yellow pepper and chop into roughly 2cm chunks. Grate the lime zest. Drain and rinse the kidney beans in a colander under running water.

Put the whites of your spring onion in a saucepan on medium heat with a splash of oil and cook for 3 mins. Add your yellow pepper and cook for 5 more mins. Once your pepper has softened slightly, add your garlic, the Poudre de Columbo and the thyme. Cook for 30 seconds, then add your kidney beans and chopped tomatoes. Refill your tomato tin(s) a quarter with water, swirl it around and pour that in as well. Stir in the coconut milk and the vegetable stock pot.

Grind in some pepper and a small pinch of salt and bring your soup to a gentle simmer. Stir to dissolve your stock pot, and cook for 10-12 mins.

While your soup cooks, make the tortilla chips! Using some scissors, cut each tortilla into eight triangular ‘tortilla chips’ (we used one tortilla per person but if you want to use two per person, that’s fine - you have enough!).

Place your tortilla chips on a large baking tray in a single layer and drizzle over some olive oil. Sprinkle over a pinch of salt and a grind of pepper and pop in your oven for 4-5 mins. Tip: Keep an eye on them to make sure they don’t burn!

Once your soup is lovely and rich, remove it from the heat and squeeze in half the lime juice. Taste and add more lime juice if necessary.

Serve your Caribbean soup with the greens of your spring onion and your lime zest sprinkled on top, and your homemade tortilla chips on the side. Enjoy!