Caribbean Veggie Soup

Name: Caribbean Veggie Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 2 garlic cloves, minced; 3 cups okra, sliced; 1 red pepper, chopped; 1 green pepper, chopped; 2 medium potatoes, chopped; 1 medium sweet potato, chopped; 2 plantains, quartered & sliced; 6 cups chicken stock; 1 (14 ounce) can unsweetened coconut milk; chopped cilantro (to garnish); 1/2 lb flour; 1/2 cup water; 1 egg; 2 tablespoons parsley, chopped

Submitted by katepate

"This is from a Carnival Cook book and I have made many times for my family - it is very simple to make and utterly delicious!"

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Ready In:: 2hrs 15mins
Ingredients:: 16
Serves:: 6-8

ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
3 cups okra, sliced
1 red pepper, chopped
1 green pepper, chopped
2 medium potatoes, chopped
1 medium sweet potato, chopped
2 plantains, quartered & sliced
6 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
chopped cilantro (to garnish)
for the spaetzle noodles
¹⁄₂ lb flour
¹⁄₂ cup water
1 egg
2 tablespoons parsley, chopped

directions

Heat oil in a large pot. Add onions and garlic & cook until soft & translucent. Add the rest of the chopped veggies & saute for a few minutes. Add stock & coconut milk; bring to a boil. Reduce heat to low & simmer for 2-3 hours or until soup thickens. Season with salt & pepper.
For the Spaetzle: combine the ingredients to form dough. If you don't have a spaetzle mill a colander with large holes will work - put the colander over the boiling pot of soup & push the dough through the colander as to form "worms". The dough only takes a few minutes to cook so add it right before you're ready to take the soup of the stove.
Garnish with the chopped cilantro & serve for everyone to enjoy.