CARIBBEAN VEGGIE SOUP

Caribbean Veggie Soup image

Provided by katepate

Categories Chowders

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Previous Next

2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
3 cups okra, sliced
1 red pepper, chopped
1 green pepper, chopped
2 medium potatoes, chopped
1 medium sweet potato, chopped
2 plantains, quartered & sliced
6 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
chopped cilantro (to garnish)
1/2 lb flour
1/2 cup water
1 egg
2 tablespoons parsley, chopped

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