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.