Summary

This text provides a detailed recipe for making Caribbean Saturday Soup, including step-by-step instructions, ingredient lists, and video guides.

Abstract

The Caribbean Saturday Soup is a hearty and delicious recipe that can last for several days. The recipe requires preparation of various ingredients such as chicken, pumpkin, potatoes, sweet potatoes, corn on cob, onion, garlic, ginger, spring onion, and coriander. The soup is made by simmering these ingredients in a large, heavy-bottomed pan with liquid stock, water, and various seasonings. The recipe also includes instructions for making dumplings to add to the soup. The soup can be stored in the refrigerator for up to a week and is a great option for easy and nourishing meals throughout the week. The recipe includes links to step-by-step videos on YouTube to help guide the cooking process.

Bullet points

The Caribbean Saturday Soup is a hearty and delicious recipe that can last for several days.
The recipe requires preparation of various ingredients such as chicken, pumpkin, potatoes, sweet potatoes, corn on cob, onion, garlic, ginger, spring onion, and coriander.
The soup is made by simmering these ingredients in a large, heavy-bottomed pan with liquid stock, water, and various seasonings.
The recipe includes instructions for making dumplings to add to the soup.
The soup can be stored in the refrigerator for up to a week and is a great option for easy and nourishing meals throughout the week.
The recipe includes links to step-by-step videos on YouTube to help guide the cooking process.

How To Make Caribbean Saturday Soup

Tasty and delicious, it’ll have you coming back for more

Recipe to create a delicious and filling soup that lasts for days.

Tip: prepare all ingredients before you start cooking as this makes it easy to pull the whole thing together with ease.

Soup will keep in the fridge up to a week; store in portion sizes in plastic containers that heat in the microwave or on the hob.

Step by step videos in eight parts available on YouTube.

Ingredients.

Prep time: 15–25 mins Cooking time: 1–1¼ hours

I love to make this soup on a Saturday; it lasts for three or four days so I have it for lunch on Saturday and on Sunday with my eldest daughter and her son, and usually on Monday and Tuesday too,

It makes life so much easier when you have something ready to eat which you enjoy and is also tasty and nourishing.

Start here

Method.

Prepare the ingredients; chop chicken into bite-size pieces, if using, and set aside. Prepare and chop all other ingredients, including pumpkin (or squash), potatoes, sweet potatoes, corn on cob, onion, garlic, ginger, spring onion and coriander.

Open packet chicken noodle soup, and pumpkin soup mix, if using. Mix two stock cubes in 500 ml of hot water, set aside. Measure flour for dumplings. Once everything is prepared, put the diced pumpkin (or squash) and diced sweet potato on an oiled oven tray under the grill. Then put a splash of olive oil (one tablespoon) in a large, heavy-bottomed pan and place on hot a low heat.

Now add garlic and onions, followed by chicken (or mushrooms).

Cook for a couple of minutes then add ginger, chili, and potatoes. Give all ingredients in the pan a good mix.

Now add the liquid stock and top up with hot water so everything is covered.

Add corn on the cob (each cob cut into two or three pieces) and half a bag of frozen vegetables.

Add a bunch of thyme if using, or two tablespoons dried thyme.

Add scotch bonnet pepper if using.

Add black pepper and salt if using.

Add can of beans or peas.

Turn up the heat so pan contents come to a good simmer

Now, prepare dumpling mix and leave to stand while you add grilled or roasted pumpkin and sweet potato pieces to the pan.

Prepare dumpling shapes and add them to the pan. Make sure all food in the pan is covered with liquid; if necessary top up with boiling water.

Cover pan, turn down the heat and leave to simmer for half an hour to forty-five minutes.

Use a fork to check all veg on the pan is nice and soft. Turn off heat, then add chopped spring onion and coriander.

Serve and eat.

Soup will keep well refrigerated for 3–5 days (but unlikely to last that long).

Join me next Saturday, 23rd May at 2:15 pm, on YouTube Live when I’ll be making curry goat with rice n’ peas.

Marla Bishop is a relationship coach and writer: On medium.com she is the creator of Lilith and an editor of The Bad Influence, The Get Fit Gang, and The Narrative. She lives in London UK with her husband and youngest two children. You can follow her here.