Barbadian-inspired Easter Soup

Ingredients

In this Barbadian-inspired version of Magiritsa, we incorporate Barbadian flavors and ingredients to give the soup a tropical twist. Instead of traditional Greek herbs like dill and parsley, we use local Barbadian herbs such as thyme and marjoram. Additionally, we replace some of the traditional vegetables with Caribbean favorites like sweet potatoes and callaloo. The use of coconut milk adds a creamy texture and a hint of sweetness, elevating the flavors to a whole new level. We alse have the original recipe for Magiritsa, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 sweet potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed
• 1 cup callaloo leaves, chopped 1 cup callaloo leaves, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh marjoram leaves 1 teaspoon fresh marjoram leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 can coconut milk (400ml / 13.5 fl oz) 1 can coconut milk (400ml / 13.5 fl oz)
• 4 cups chicken or vegetable broth 4 cups chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, sweet potatoes, callaloo leaves, thyme, marjoram, allspice, and nutmeg to the pot. Stir well to combine the flavors.
4. 4.
   Return the browned lamb to the pot and pour in the coconut milk and chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Barbadian-inspired Magiritsa hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb cubes in olive oil, garlic, and herbs for a few hours before cooking.
• Callaloo leaves — If callaloo leaves are not available, you can substitute with spinach or Swiss chard.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• If you prefer a thicker soup, you can blend a portion of the cooked soup and then mix it back into the pot.
• Adjust the spices according to your taste preferences. Add more nutmeg for a warmer flavor or increase the allspice for a spicier kick.
• Serve the soup with a side of crusty bread or cornbread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Barbadian-inspired Magiritsa as a main course for a festive Easter meal. Accompany it with warm bread and a fresh green salad for a well-rounded dining experience.

Presentation advice

Garnish each bowl of Barbadian-inspired Magiritsa with a sprig of fresh parsley to add a pop of color. Serve the soup in beautiful ceramic bowls to showcase its vibrant colors and enticing aroma.