Caribbean Quinoa-Coconut Milk Soup Recipe

Name: Caribbean Quinoa-Coconut Milk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1/2 large red onion, finely chopped; 1 small hot chile, sliced into rings; 3/4 teaspoon ground allspice; 2 cups chicken or vegetable stock; 1/2 cup quinoa; One 14-ounce can unsweetened coconut milk; 2 tablespoons fresh lime juice; Salt; 2 tablespoons cilantro leaves

Servings: persons

1
In a large saucepan set over medium heat, add the coconut oil and heat until melted.
2
Add the onion and chile and cook, stirring occasionally, until the onion is fairly soft and translucent, about 5 minutes.
3
Add the ground allspice and stir, then add the stock and quinoa and bring to a boil.
4
Cover and simmer until the quinoa is tender, 15 to 20 minutes.
5
Add the coconut milk and lime juice to the soup, then stir.
6
(Do not let the coconut milk boil or it will separate.)
7
Season to taste.
8
Divide the soup among four serving bowls.
9
Garnish with the cilantro and serve.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1/2 large red onion, finely chopped, 1 small hot chile, sliced into rings, 3/4 teaspoon ground allspice, and more.

Yes, Caribbean Quinoa-Coconut Milk Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Quinoa-Coconut Milk Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions