Caribbean Potato Soup – With Variations

Soup

 

Sometimes you just want a really great soup … might be a cold night or you just have a “yen” for a warmup – here’s an easy recipe with variations for carnivores and non-carnivores …the original was without the meat and I adjusted it.

Ingredients are:

1 medium onion, chopped
2 teaspoons coconut, grapeseed or olive oil
3 cloves garlic
2 teaspoons minced fresh ginger root
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups chicken stock (I use 4 so it’s thicker)
1/2 lb crumbled and cooked sausage
1/2 cup crumbled and cooked bacon
2 cups cubed peeled sweet potato (yams)
3 cups chopped fresh kale (I use a little more)
1 cup frozen sliced okra
1 cup coconut milk (I use light) – you can also use half & half or heavy cream
1 cup canned diced tomatoes, drained (I use fresh)
1 cup canned kidney beans, rinsed and drained (I use the whole can)
2 tablespoons lime juice

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 boil, reduce heat and cover and simmer for 5 minutes.
Stir in kale and okra. Return to a boil, cover and simmer 10 minutes long or until potato is tender.
Add the meat, milk, tomatoes, peas and lime juice. Heat through – and enjoy.  Yum!

For the meatless variety.

Ingredients are:

1 medium onion, chopped
2 teaspoons coconut, grapeseed or olive oil
3 cloves garlic
2 teaspoons minced fresh ginger root
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon dried thyme (I don’t use this)
1/4 teaspoon ground allspice
5 cups vegetable broth (I use 4 so it’s thicker)
2 cups cubed peeled sweet potato (yams)
3 cups chopped fresh kale (I use a little more)
1 cup frozen sliced okra
1 cup coconut milk (I use light)
1 cup canned diced tomatoes, drained (I use fresh)
1 cup canned black-eyed peas, rinsed and drained (I use the whole can)
2 tablespoons lime juice

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 boil, reduce heat and cover and simmer for 5 minutes.
Stir in kale and okra. Return to a boil, cover and simmer 10 minutes long or until potato is tender.
Add the milk, tomatoes, peas and lime juice. Heat through – and enjoy.  Yum!