Caribbean Vegetable and Egg Drop Soup with Plantain Noodles

Instructions

1. 1

   Peel the green plantains and use a spiralizer or julienne peeler to create plantain noodles. Set aside.

2. 2

   Prepare the assorted Caribbean vegetables by peeling and dicing the carrot, slicing the okra, and cubing the pumpkin.

3. 3

   Finely chop the onion and mince the garlic. Remove the seeds from the scotch bonnet pepper and finely chop it (use gloves for safety).

4. 4

   Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and scotch bonnet pepper. Sauté for 2-3 minutes until fragrant.

5. 5

   Add the diced Caribbean vegetables and fresh thyme to the pot. Stir and cook for another 3-4 minutes.

6. 6

   Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes, or until the vegetables are tender.

7. 7

   Add the plantain noodles to the soup and cook for 3-4 minutes until just tender.

8. 8

   In a bowl, beat the eggs lightly. Slowly drizzle the eggs into the simmering soup while stirring gently to create egg ribbons.

9. 9

   Season the soup with salt and black pepper. Simmer for another 2 minutes.

10. 10

    Squeeze the juice of one lime into the soup and stir well.

11. 11

    Taste and adjust seasoning if needed. Serve hot, garnished with extra thyme or lime wedges if desired.