Thursday, December 3, 2009

Spicy Caribbean Soup with Rice

  • 1 cup chopped onion
  • 1 clove garlic -- minced
  • 3 tablespoons butter
  • 1 bay leaf
  • 1/2 teaspoon hot red pepper flakes -- or to taste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups chicken broth
  • 4 cups cubed winter squash*
  • (any type will do-butternut, turban, pumpkin)
  • 2 cups cooked chicken cubes
  • 3 cups hot cooked brown rice
  • Cilantro sprigs for garnish (optional)
  • Hot pepper flakes for garnish (optional)
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; puree remaining mixture. Return reserved squash and pureed 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.

Serves 6

Per Serving: 363 Calories; 12g Fat (30.4% calories from fat); 26g Protein; 36g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 708mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean
Meat; 1/2 Vegetable; 1 Fat.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.