Spicy Caribbean Soup with Rice
- Number of Servings: 6
Ingredients
Ingredients:1 cup chopped onion2 cloves garlic, minced1 1/2 TB olive oil1 bay leaf1/2 tsp red pepper flakes1/2 tsp ground coriander1/2 tsp ground allspiace1/4 tsp salt1/4 tsp ground black pepper4 cups chicken broth4 cups cubed raw butternut squash (any type of winter squash could be used)2 cups cooked chicken cubes (I used 1 1/2 chicken breasts, cut up and cooked in a nonstick pan before going in the soup, but last time I used leftover chicken from a rotisserie chicken)3 cups cooked brown ricecilantro for garnish (optional)red pepper flakes for garnish (optional)
Directions:
1. Heat oil in a large pot over medium-high heat. Saute onions and garlic for a few minutes to soften
2. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil, then simmer covered 10-15 minutes
3. Add squash, simmer covered 10-15 minutes until squash is tender but still slightly firm. Remove bay leaf.
4. Reserve 1 cup squash cubes. Puree remaining mixture (I put in my blender but if you have an immersion blender, go for it!).
5. Return reserved squash and pureed mixture to pot. Stir in chicken and cook until thoroughly heated.
6. Put 1/2 cup brown rice into each soup bowl and ladle soup on top of it. Garnish with cilantro and pepper flakes (optional).
I served with a slice of toasted whole grain bread with a bit of swiss cheese melted on it. yum!
Number of Servings: 6
Recipe submitted by SparkPeople user JACKIEB825.
1. Heat oil in a large pot over medium-high heat. Saute onions and garlic for a few minutes to soften
2. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil, then simmer covered 10-15 minutes
3. Add squash, simmer covered 10-15 minutes until squash is tender but still slightly firm. Remove bay leaf.
4. Reserve 1 cup squash cubes. Puree remaining mixture (I put in my blender but if you have an immersion blender, go for it!).
5. Return reserved squash and pureed mixture to pot. Stir in chicken and cook until thoroughly heated.
6. Put 1/2 cup brown rice into each soup bowl and ladle soup on top of it. Garnish with cilantro and pepper flakes (optional).
I served with a slice of toasted whole grain bread with a bit of swiss cheese melted on it. yum!
Number of Servings: 6
Recipe submitted by SparkPeople user JACKIEB825.
Nutritional Info Amount Per Serving
- Calories: 288.7
- Total Fat: 6.5 g
- Cholesterol: 35.0 mg
- Sodium: 179.5 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 6.4 g
- Protein: 18.1 g
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