Caribbean Rainbow Soup
August 19, 2015 / Foodstrr
Not your ordinary traditional chicken soup. This one happens to capture the tropics, and is even better for you!
“My mom always said that it was important to eat different-colored vegetables,
but it wasn’t until I saw a beautiful rainbow last week that I felt encouraged to
add colorful vegetables to my mother’s traditional chicken soup,” says Ahlissa.
“Adding these vegetables to soups is an easy way to try new vegetables. My
soup has 13 different vegetables in it. I challenge the nation to eat as many
different-colored vegetables as they can!”
For the Soup:
- 2 tablespoons vegetable oil
- 1½ yellow onions, peeled and minced
- 4 skinless boneless chicken breasts, chopped
- 6 minced garlic cloves
- 2 tablespoons chopped parsley
- 3 bell peppers—red, orange, and
- yellow—seeded and chopped
- 3 carrots, peeled and chopped
- 2 red potatoes, chopped
- 1½ cups chopped purple cabbage
- 1½ cups cubed pumpkin or sweet potato
- 1 zucchini, chopped
- 3 okras, sliced
- 1½ cups chopped baby spinach
- Sea salt and black pepper to taste
For the Wheat Dumplings:
- 1 cup whole-wheat flour
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Make the Soup:
- In a large stockpot, warm the oil over moderate heat. Add the onions and cook until soft, about 5 minutes.
- Add the chicken, garlic, parsley, peppers, and 1 cup of water and cook for 5 minutes.
- Add the remaining ingredients and 11 cups of water. Bring to a boil, then reduce the heat to low
- and simmer for 30 minutes.
Meanwhile, make the Wheat Dumplings:
- In a large bowl, combine the whole-wheat flour, sea salt, and olive oil. Drizzle ¼ cup water in slowly and knead for 2 minutes. Shape into small balls and flatten. Add to soup during its last
- 10 minutes of cooking and then serve.
Recipe and Photo: The 2014 Healthy Lunchtime Challenge Cookbook