In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 4 minced garlic cloves and 1 chopped onion, sauté for 1-2 minutes until fragrant and translucent.

Stir in 1 chopped bell pepper along with 2 teaspoons of On Everything All-Purpose Blend, 1 teaspoon smoked paprika, and 1-2 teaspoons of sea salt. Combine for about 2 minutes.

Add 2 cans of drained organic red kidney beans, cubed sweet potatoes, 4 cups of organic vegetable stock, and 1 can of full-fat coconut cream or milk. Bring to a vigorous boil, then reduce the heat to low and simmer uncovered for 10-15 minutes.

In a mixing bowl, combine 1 cup of organic all-purpose flour, ½ teaspoon sea salt, and a pinch of black pepper. Gradually add cold water, mixing until a stiff dough forms.

Roll small pieces of the dough into long cylinder shapes about 3 inches long and add to the soup, stirring gently to prevent sticking. Cook for approximately 15 minutes.

After the spinners have cooked, introduce 3 sprigs of fresh thyme and slit 3-4 scotch bonnet peppers into the pot. Simmer for an additional 10 minutes.

If you desire a thicker consistency, mix a tablespoon of flour or cornstarch with warm water to create a slurry. Stir into the soup and cook for a few extra minutes.

Ladle the soup into bowls, garnishing with chopped scallions. Pair with crusty hard-dough bread or fried dumplings.