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Spicy Turban Caribbean Soup
By Chef Ida Rodriguez

  • Ingredients

  • 1 cup Organic Yellow Onion chopped
  • 1 clove Organic Garlic minced
  • 3 tablespoons Butter or Margarine
  • 1 Bay Leaf
  • 1/2 teaspoon Hot Red Pepper Flakes
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Allspice ground
  • 4 cups Chicken Broth
  • 4 cups Turban Squash peeled cubed
  • 2 cups Chicken cooked cubes
  • 3 cups Rice cooked
  • 1 sprig Cilantro for garnish (optional)
  • 1/2 teaspoon Hot Red Pepper Flakes for garnish (optional)
  • Salt and Fresh Ground Black Pepper to taste

  • Directions

  • Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat.

  • Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth.

  • Bring to a boil; simmer, covered, 10 to 15 minutes.

  • Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm.

  • Remove bay leaf.

  • Reserve 1 cup squash cubes; purée remaining mixture.

  • Return reserved squash and puréed mixture to saucepan.

  • Stir in chicken cubes; cook until thoroughly heated.

  • Serve soup topped with hot rice.

  • Garnish with cilantro and pepper flakes, if desired.