This is a warm, hearty, and comforting soup with Caribbean flavors, even though it doesn’t actually originate from the Caribbean. There are no flour balls, ground ingredients, or other ingredients associated with the thick, rich soups typically made in the Caribbean. However, this is pure comfort in the bowl. Nutritional support too!
What you need…
1 1/2 tablespoons olive oil
1 3 1/2 pounds chicken
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion (cut into cubes)
scotch bonnet pepper 1/2 (option)
6 cloves garlic (broken)
2 stalks of celery (cut into cubes)
5 sprigs of thyme
2 green onions (chopped)
1 tablespoon Caribbean green seasoning
3/4 tablespoon grated ginger
1 1/2 cups lentils (washed)
3/4 pound sweet potatoes (3rd power)
1 large carrot (cut into cubes)
3/4 pound pumpkin (cut into cubes)
1 teaspoon Caribbean style browning
5 cups water
5 cups chicken stock
2 tablespoons coconut cream
1/4 pound spinach (washed)
Note! The recipe is explained in detail in the video below, so we recommend watching it as well. If you would like to make this recipe gluten-free, please check the full list of ingredients to ensure they meet your specific gluten-free requirements. Especially the chicken stock and browning used.
Cut the chicken into bite-sized pieces and remove the skin and fat. (Wash with lemon juice and water if you follow that cooking style)Next, heat the oil in a soup pot over medium heat. Add chicken to pot and simmer for 5-7 minutes. Stir.
Add salt, black pepper, onion, garlic, green onion, Scotch bonnet pepper, celery, and thyme; caribbean green seasoning. Stir well and cook for another 3-5 minutes.
Stir and adjust the pot (lower) If it starts to stick or burn, add more heat.
Add all remaining ingredients except spinach and bring to a boil.
In the video, I explained how to use coconut milk instead of coconut cream instead of boiled tomatoes.
If Caribbean Browning is not available, add 1 tablespoon of soy sauce, but be careful of the sodium content.
Add the washed spinach and boil gently for 45 minutes, then stir well.
5 minutes after adding spinach (You can also use kale)Taste and adjust the saltiness to your liking.
Note. If you want the soup to be thicker, let it simmer for an additional 10-15 minutes, but keep in mind that it will thicken even more as it cools.
Any extra can be frozen and reheated on cold winter nights.
