Bermudian Oliaigua Soup

Ingredients

In this Bermudian adaptation of the Spanish Oliaigua soup, we incorporate local ingredients and flavors to give it a distinct Bermudian twist. The addition of sweet potatoes, corn, and okra adds a tropical touch to the soup, while the use of thyme and ginger infuses it with warm island flavors. The inclusion of a hint of hot sauce adds a subtle kick, reflecting the Bermudian love for spicy cuisine. We alse have the original recipe for Oliaigua, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers (any color), diced 2 bell peppers (any color), diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 sweet potatoes, peeled and diced 2 sweet potatoes, peeled and diced
• 1 cup corn kernels 1 cup corn kernels
• 1 cup okra, sliced 1 cup okra, sliced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 4 cups vegetable broth 4 cups vegetable broth
• 1 tablespoon hot sauce (adjust to taste) 1 tablespoon hot sauce (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 5g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat.
2. 2.
   Add the diced onion and bell peppers to the pot and sauté until they become soft and translucent.
3. 3.
   Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the diced tomatoes, sweet potatoes, corn kernels, okra, thyme, and grated ginger to the pot. Stir well to combine.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil.
6. 6.
   Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender.
7. 7.
   Stir in the hot sauce and season with salt and pepper to taste.
8. 8.
   Remove the pot from heat and let the soup cool slightly.
9. 9.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
10. 10.
    Return the soup to the pot and reheat gently if needed.
11. 11.
    Serve the Bermudian Oliaigua Soup hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Sweet potatoes — Make sure to dice the sweet potatoes into small, uniform pieces to ensure even cooking.
• Okra — If you prefer a less slimy texture, you can blanch the okra in boiling water for a few minutes before adding it to the soup.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the soup before serving.
• If you prefer a spicier soup, increase the amount of hot sauce or add a pinch of cayenne pepper.
• Serve the Bermudian Oliaigua Soup with a side of warm cornbread for a complete meal.

Serving advice

Serve the Bermudian Oliaigua Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro or parsley for a pop of color and freshness. Accompany the soup with a side of crusty bread or cornbread for a satisfying meal.

Presentation advice

To enhance the presentation of the Bermudian Oliaigua Soup, consider serving it in colorful ceramic bowls that complement the vibrant colors of the soup. Drizzle a swirl of olive oil on top of each bowl and garnish with a sprig of fresh thyme or a slice of lime for an elegant touch.