Barbadian Style Artichoke and Potato Soup

Ingredients

In this Barbadian adaptation of the Italian Zuppa di carciofi e patate, we incorporate Barbadian spices and ingredients to infuse the soup with a tropical twist. The addition of coconut milk adds a creamy texture and enhances the richness of the dish. Lime juice is used to provide a refreshing tang, balancing the flavors of the artichokes and potatoes. Crispy plantain chips are served as a traditional Barbadian accompaniment, adding a delightful crunch to the soup. We alse have the original recipe for Zuppa di carciofi e patate, so you can check it out.

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 cups (300g) artichoke hearts, drained and chopped 2 cups (300g) artichoke hearts, drained and chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Crispy plantain chips, for serving Crispy plantain chips, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the diced potatoes and chopped artichoke hearts to the pot, and stir to combine.
3. 3.
   Sprinkle the ground turmeric, ground cumin, and dried thyme over the vegetables, and stir well to coat.
4. 4.
   Pour in the vegetable broth and coconut milk, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the potatoes are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Stir in the lime juice, and season with salt and pepper to taste.
7. 7.
   Ladle the soup into bowls, and garnish with fresh cilantro or parsley.
8. 8.
   Serve the Barbadian Style Artichoke and Potato Soup with crispy plantain chips on the side for a delightful crunch.

Treat your ingredients with care...

• Artichoke hearts — Make sure to drain the artichoke hearts well before chopping them to remove any excess liquid.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Lime juice — Use freshly squeezed lime juice for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped scotch bonnet pepper to the soup.
• If you prefer a chunkier texture, reserve some of the cooked vegetables before pureeing the soup and add them back in at the end.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of flavor.
• If plantain chips are not available, you can substitute them with crispy tortilla chips or toasted bread slices.
• Garnish the soup with a drizzle of coconut milk for an extra touch of creaminess.

Serving advice

Serve the Barbadian Style Artichoke and Potato Soup as a comforting and flavorful main course. Pair it with a side of warm crusty bread or fluffy rice to complete the meal.

Presentation advice

When serving the soup, garnish each bowl with a sprig of fresh cilantro or parsley for a pop of color. Place a few crispy plantain chips on top of the soup or on the side for an appealing presentation.