| Prep: 15 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 10g | 4g | 40g |
| sugars | fibre | protein | salt |
| 5g | 6g | 14g | 1g |
When it comes to comfort food, it’s hard to beat a good homemade soup. The recipe I want to share with you is a vegetable-based delight; hearty, nutritious, and incredibly delicious – the Breadfruit Soup. Raised on traditional Italian-American cuisine, I’ve always appreciated the power of simple, earthy flavors, and this recipe is no exception. Here’s why I absolutely love this breadfruit feast in a bowl.
A Seasonal and Healthy Delight
As a lifelong foodie and hiking enthusiast, I’ve always appreciated meals that don’t sacrifice taste for health. Made with a mix of breadfruit, a tropical fruit rich in potassium, fiber, and vitamin C, and a medley of garden-fresh vegetables, this soup is as nutritious as it is flavorful. The chicken stock makes this dish a winter staple, while the addition of aromatic herbs like thyme and rosemary brings a comforting fragrance, making it ideal for every season.
Bringing Cultures Together in One Pot
The Breadfruit Soup belongs to a category of dishes that brilliantly fuses different cooking traditions. It’s similar to the rich, chunky stews of the American Midwest, and brings to mind Spanish cazuelas and Italian minestrones. What differentiates this breadfruit delicacy is the addition of coconut milk, which gives a creamy, exotic touch, akin to the tones in a Thai chicken curry or a traditional Jamaican rundown. It goes wonderfully with a side of crusty bread, or even various types of grilled meat for a complete meal.
What I love most about this Breadfruit Soup recipe is, it’s rooted in simplicity and brings people together at the table. Reminds me of those family gatherings around my grandparents’ kitchen, where every dish served was a clear testament of love and tradition. This soup is the perfect transitional dish from summer to fall, and it’s one that I’m sure will become a staple in your home too. You’ll love the combination of vegetables, spices, and the uniqueness of breadfruit in this dish—as much as I do!
What You’ll Need
- 1 large breadfruit
- 6 cups of chicken stock
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt and pepper to taste
- 1 cup of coconut milk
- 2 green onions, chopped
- 1 teaspoon of hot pepper sauce (optional)
Method
Step One
Peel and chop the breadfruit into small cubes. Set it aside.
Step Two
In a large pot, heat up the olive oil on medium heat. Add the onions, garlic, carrots, and celery to the pot and sauté until they are tender and the onions are translucent.
Step Three
To the vegetable mixture, add the chopped breadfruit, thyme, rosemary, salt, and pepper. Mix the ingredients well for a couple of minutes in order to coat the breadfruit in the flavors of the vegetables and herbs.
Step Four
Add the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes or until the breadfruit is tender and the flavors are well combined.
Step Five
Use a blender or immersion blender to blend about half of the soup until it’s creamy but still has some texture. Return the blended soup back to the pot.
Step Six
Pour in the coconut milk and stir it into the soup until it’s fully combined. If you’d like a spicier soup, add in the hot pepper sauce at this point.
Step Seven
Let the soup cook for an additional 10 minutes on low heat.
Step Eight
Serve the soup hot, garnished with chopped green onions. Enjoy your delicious breadfruit soup!
