A Brazilian coconut soup recipe filled with the flavors of the Caribbean, including coconut milk, corn and plantains, like a thick and hearty plantain stew. An exotic vegetarian soup recipe. Serve it alongside rice for a simple main dish. If you don't have plantains (or just don't like them) try using two medium-large potatoes instead to round out this soup. And finally, don't forget, that when it comes to seasoning food with salt and pepper, sea salt or kosher salt and fresh ground black pepper is always best.
Recipe and photo courtesy of Bush's Beans.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 large onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 2 teaspoons ground ginger
• 1 1/2 pounds fresh tomatoes, chopped small
• 2 yellow plantains, sliced about 1/2-inch thick, or 2 russet potatoes, peeled and cut into 1/2 inch cubes
• 2 (16 ounce) cans red beans, drained
• 1 (15 ounce) can corn, drained
• 6 cups vegetable broth
• 1 (13.5) ounce) can unsweetened coconut milk
• 1/2 cup milk, any kind
• 1/2 cup heavy whipping cream
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 green onion, chopped
• 2 limes, juiced
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper, to taste

Preparation

Heat oil in a large stock pot or saucepot over medium heat. Cook the garlic, onion and bell peppers for about 2 minutes. Add the ginger and stir to coat the other ingredients evenly.
Add the chopped tomatoes and plantains or diced potatoes ans simmer for 3 minutes.

Next, add the beans, corn, vegetable broth, coconut milk and milk. Cover the pot and return to a simmer. Allow to cook until the vegetables soften, about 20 minutes.

Stir in cream, return the pot to a slow simmer and heat for about 5 minutes more. (Do not boil.)

Stir in the fresh cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.

Makes 8 generous portions of vegetarian Brazilian plantain stew.

Nutritional information, per serving:
Calories: 503
Total Fat: 23g
Sodium: 1216mg
Dietary Fiber: 11g
Protein: 25g
Sugars: 15g
Cholesterol: 112mg