CARIBBEAN VEGGIE SOUP
This is from a Carnival Cook book and I have made many times for my family - it is very simple to make and utterly delicious!
Provided by katepate
Categories Chowders
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pot. Add onions and garlic & cook until soft & translucent. Add the rest of the chopped veggies & saute for a few minutes. Add stock & coconut milk; bring to a boil. Reduce heat to low & simmer for 2-3 hours or until soup thickens. Season with salt & pepper.
- For the Spaetzle: combine the ingredients to form dough. If you don't have a spaetzle mill a colander with large holes will work - put the colander over the boiling pot of soup & push the dough through the colander as to form "worms". The dough only takes a few minutes to cook so add it right before you're ready to take the soup of the stove.
- Garnish with the chopped cilantro & serve for everyone to enjoy.
Nutrition Facts : Calories 592.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 38.2, Sodium 390.9, Carbohydrate 82.9, Fiber 7.3, Sugar 17, Protein 16.6
CARIBBEAN POTATO SOUP
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
Nutrition Facts : Calories 213 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 954mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.
CARIBBEAN PEPPER POT SOUP
A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.
Provided by PalatablePastime
Categories Beans
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook onions in oil in a skillet until tender.
- Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
- Stir to mix well.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
- Add coconut milk and stir well.
- Set crockpot to high and cook for 15-20 minutes more.
- Garnish with cilantro before serving.
Nutrition Facts : Calories 324, Fat 18.4, SaturatedFat 13.6, Sodium 678.2, Carbohydrate 37.5, Fiber 9.2, Sugar 9.6, Protein 8.6
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