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Ahlissa's Rainbow Caribbean Soup
Courtesy of epicurious
Servings: 10
Prep Time: 15 Min.
Cook Time: 40 Min.
What you need:
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For the Soup:
+ 2 Tbsp. vegetable oil
+ 1 1/2 yellow onions, peeled and minced
+ 4 skinless boneless chicken breasts, chopped
+ 6 minced garlic cloves
+ 2 Tbsp. chopped parsley
+ 3 bell peppers--red, orange, and
yellow--seeded and chopped
+ 3 carrots, peeled and chopped
+ 2 red potatoes, chopped
+ 1 1/2 c. chopped purple cabbage
+ 1 1/2 c. cubed pumpkin or sweet potato
+ 1 zucchini, chopped
+ 3 okras, sliced
+ 1 1/2 c. chopped baby spinach
+ sea salt and black pepper to taste

For the Wheat Dumplings:
+ 1 c. whole-wheat flour
+ 1 Tbsp. olive oil
+ 1 tsp. sea salt
What to do:
1. 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.
2. Meanwhile, make the Wheat Dumplings: In a large bowl, combine the whole-wheat flour, sea salt, and olive oil. Drizzle 1/4 c. 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.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Ahlissa Pierce, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit
Nutritional information:
Calories: 300;   Total Fat: 11g;   Total Carbs: 32g;   Protein: 19g;