Total Time

 

Prep/Total Time: 30 min.

Makes

6 servings (2-1/4 quarts)

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

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

1. In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
2. 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.

Can you freeze Caribbean Potato Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts

1-1/2 cups: 213 calories, 10g fat (7g saturated fat), 0 cholesterol, 954mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 5g protein.