Tuesday, August 16, 2011

{soups-salads-and-salad-dressings} Caribbean Potato Soup Recipe

 

Caribbean Potato Soup Recipe


An interesting blend of veggies including okra, kale and black-eyed peas go into this bright and hearty soup. No kale on hand? Use spinach instead.—Crystal Bruns, Iliff, Colorado

This recipe is:

Contest Winning

Quick



    6 Servings
    Prep/Total Time: 30 min.


Ingredients

    2 medium onions, chopped
    2 teaspoons canola oil
    3 garlic cloves, minced
    2 teaspoons minced fresh gingerroot
    2 teaspoons ground coriander
    1 teaspoon ground turmeric
    1/2 teaspoon dried thyme
    1/4 teaspoon ground allspice
    5 cups vegetable broth
    2 cups cubed peeled sweet potato
    3 cups chopped fresh kale
    1 cup frozen sliced okra
    1 cup coconut milk
    1 cup canned diced tomatoes, drained
    1 cup canned black-eyed peas, rinsed and drained
    2 tablespoons lime juice


Directions

    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. Yield: 6 servings.


Nutrition Facts: 1-1/2 cups equals 213 calories, 10 g fat (7 g saturated fat), 0 cholesterol, 954 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein.




Caribbean Potato Soup published in Simple & Delicious October/November 2010, p35







             Beth Layman  :)


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