CARIBBEAN OKRA RECIPES RECIPES

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CARIBBEAN POTATO SOUP RECIPE: HOW TO MAKE IT



Caribbean Potato Soup Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 16

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

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, FatContent 10g fat (7g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 28g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 5g protein.

CARIBBEAN POTATO SOUP RECIPE: HOW TO MAKE IT



Caribbean Potato Soup Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 16

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

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, FatContent 10g fat (7g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 28g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 5g protein.

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