Ingredients
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For the base:
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2 cans (14 oz each) full-fat coconut milk
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1 cup frozen cubed sweet potato
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1/4 cup chopped red bell pepper
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1/4 cup chopped yellow bell pepper
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1 tsp ground turmeric
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Salt to taste
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Black pepper to taste
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Water, as needed
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For the garnish:
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1 bunch fresh cilantro leaves
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2 limes, juiced
Directions
Sub_title: A refreshing and healthy vegetarian drink inspired by authentic Caribbean cuisine!
Description: This vegan Caribbean coconut watercress soup is packed with vibrant flavors, nutrients, and protein from chickpeas and pea protein powder. It’s perfect as a light meal, snack, or appetizer on hot summer days!
Ingredients:
For the base:
2 cans (14 oz each) full-fat coconut milk
1 cup frozen cubed sweet potato
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 tsp ground turmeric
Salt to taste
Black pepper to taste
Water, as needed
For the garnish:
1 bunch fresh cilantro leaves
2 limes, juiced
Instructions:
Step 1: Prepare the base:
In a large stockpot over medium heat, combine the coconut milk, sweet potato, bell peppers, turmeric, salt, and black pepper. Whisk well to combine. Bring the mixture to a simmer and cook until the sweet potatoes are tender, about 10 minutes.
Step 2: Add water and blend:
Once the sweet potatoes are soft, use an immersion blender or transfer the mixture to a high-speed blender in batches and puree until smooth. Return the pureed soup back into the stockpot. If the consistency is too thick, add more water as needed to reach your desired consistency.
Step 3: Add chickpeas and pea protein powder:
Add the drained and rinsed canned chickpeas, along with their liquid, and the pea protein powder to the stockpot. Stir well to combine.
Step 4: Heat through and serve:
Place the stockpot over low heat and allow the soup to heat through, stirring occasionally. Taste and adjust seasonings as needed.
Step 5: Garnish and enjoy!
Divide the soup among serving bowls and top with fresh cilantro, a squeeze of lime juice, and a sprinkle of black pepper. Serve immediately while warm.
Note: To make this soup spicier, you can increase the amount of ground turmeric and black pepper in the base.
Difficulty Level: Easy
Serves: 4-6 people
Nutrition Facts per Serving: Calories: 250 | Fat: 17g | Saturated fat: 14g | Cholesterol: 0mg | Sodium: 400mg | Potassium: 1,000mg | Fiber: 14g | Sugar: 8g | Protein: 15g
Total Time Needed: 30 minutes + additional time for soaking the beans
Note: This recipe includes fermented (coconut milk), gluten-free, grain-free, high-fiber, high-protein, kid-friendly, low-carb, oil-free, raw, Raw Till 4, seasonal, soy-free, spicy, superfoods, vegan, whole foods plant-based, and zero waste options.
Steps
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1
Done
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Step 1: Prepare the base: |
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2
Done
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Step 2: Add water and blend: |
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3
Done
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Step 3: Add chickpeas and pea protein powder: |
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4
Done
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Step 4: Heat through and serve: |
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5
Done
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Step 5: Garnish and enjoy! |
