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Description Edit

A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.

Ingredients Edit

Directions Edit

  1. Cook onions in oil in a skillet until tender.
  2. Place onions in crockpot along with garlic, ginger, chili powder, Scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
  3. Stir to mix well.
  4. Cover and cook on low for 8–10 hours or on high for 4–6 hours or until vegetables are tender.
  5. Add coconut milk and stir well.
  6. Set crockpot to high and cook for 15–20 minutes more.
  7. Garnish with cilantro before serving.
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