Dominican Soup
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Dive into the rich, bold flavours of the Caribbean with this Dominican Spinach and Prawn Soup! Packed with fresh greens, tender prawns, and a touch of heat, this comforting dish is both nourishing and delicious. Perfect for a quick weeknight meal or an impressive starter, it's a vibrant bowl that brings the taste of the tropics to your table.
Ingredients
- 2 bunches spinach
- 100g of okra
- 4 chopped spring onions
- 4 cloves garlic
- 1-2 Chopped chillies (adjust to your heat preference)
- 1 chopped onion
- 1 sprig thyme
- Salt, to taste
- 1 litre of broth (vegetable or chicken)
- 6 green prawns
Method
- In a blender, combine the spinach, garlic, onion, and chillies. Add a little water if needed to help blend into a smooth puree.
- Heat a pan with some oil over medium heat, and add the blended mixture to sauté for a couple of minutes. This step helps bring out the flavours of the ingredients.
- Once the puree is sautéed, pour in the broth and bring it to a simmer. Stir well to combine everything. Add the thyme leaves and season with salt to taste.
- While the soup is simmering, prepare the prawns. Peel and devein them, if necessary. Cut the okra into bite sized chunks and add to the soup.
- Add the prawns to the soup and let them poach for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
- Once the prawns are cooked, taste the soup and adjust the seasoning with more salt if needed. If the soup is too thick, you can add a little more broth to reach your desired consistency.
- Serve the soup hot, garnished with the green parts of the spring onions. Enjoy this vibrant, flavourful Dominican soup with a side of rice or bread.