Caribbean Potato Bisque
Recipe for the week of October 18-22, 2021 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
6Yields 15minutes
Cook Time
30 minutes
Servings Prep Time
6Yields 15minutes
Cook Time
30 minutes
Ingredients
For the Soup
  • 2teaspoons canola oilfor cooking
  • 2 medium onionsdiced
  • 3 garlic clovesminced
  • 2teaspoons gingerpeeled and minced
  • 2 sweet potatoespeeled and diced
  • 5cups vegetable broth
  • 3cups baby spinach
  • 1cup frozen sliced okra
  • 1cup coconut milk
  • 1cup canned diced tomatoesdrained
  • 1cup canned cannellini beansrinsed and drained
  • 2tablespoons lime juice
  • 1tablespoon fish sauceoptional
  • ¼ bunch cilantroroughly chopped for garnish
For the Spice Blend
  • 2teaspoons ground coriander
  • 1teaspoon ground turmeric
  • 1teaspoon dried thymeadd more to taste
  • 1/4teaspoon ground allspice
  • 1teaspoon dried rosemary
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
Instructions
  1. In a large pot, sauté onions in oil until translucent. Add the garlic, ginger and spices; cook until fragrant.
  2. Stir in broth and potato. Bring to a boil. Reduce heat to medium, cover and simmer for a few minutes checking on it periodically.
  3. Uncover and stir in spinach and okra. Return to a boil; cover and simmer until potato is tender. Add the milk, tomatoes and lime juice; heat through and adjust seasoning if needed.
  4. Once cooled slightly, immersion blend soup until everything is blended and reaches a smooth and creamy consistency.