This stew is incredibly easy, and so delicious! This flavorful soup combines all the healthy veggies you need and all that wonderful, bright island flavor that is reminiscent of the Carribean. I also like to serve it over a scoop of rice, like gumbo! Choose your favorite dark greens for this stew, kale and swiss chard will work, but collards are my favorite. Collards pack the nutritional content, and they are also sturdy enough not to fall apart in soups and stews.
A variation of recipe originally published: Caribbean Potato Soup in Simple & Delicious October/November 2010, p35
Seves 4-6 Time: 1 hour
1 medium onion, diced 3 garlic cloves, minced 2 tsp fresh ginger, minced or grated 2 tsp ground coriander 2 tsp ground turmeric 1 tsp dried thyme 1/2 tsp ground allspice 2 tsp salt 5 cups vegetable broth 2 cups Sweet potato, cubed 3 cups chopped fresh greens 1 cup sliced okra, fresh is best, frozen will work 1 can coconut milk 1 can diced tomatoes, drained 2 cups black-eyed peas, canned or fresh 2 tablespoons lime juice cilantro for garnish
Heat a few tablespoons of oil in a large soup pot. Saute onions a few minutes until starting to turn translucent. Add the garlic, ginger, spices and salt. Saute and stir another 2-3 minutes.
Add potato, stir. Add broth and bring to a boil. Reduce heat and simmer. Add greens and okra. Return to a boil; cover and simmer until potato is tender. Add the coconut milk, tomatoes and peas. Top with lime and cilantro.