| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 0.3g | 0g | 33g |
| sugars | fibre | protein | salt |
| 20g | 3g | 1.4g | 0.01g |
Growing up in the heartland of Nebraska shaped my palate in unexpected ways. I learned to appreciate the sweet balance between the rustic, wholesome meals of Midwest America, and the incredibly diverse flavors that the world has to offer. This brings me to my favorite dish – the West Indian Bay Leaf Infused Soup, a recipe that brings an unexpected twist to the traditional hearty meals of my homeland.
A Fusion of Tropical Delights
The innovative mixture of fresh tropical fruits including pineapple, mango, papaya, banana and guava, all doused with a tangy spritz of lime juice, brings a burst of sunshine to my Midwestern kitchen. Simmered in water, spiced up with the exotic West Indian bay leaves, and sweetened with just a touch of sugar, this soup is a celebration of flavors.
With a hint of freshly grated ginger adding a subtle spice, this soup has a delightful balance of sweet and tangy flavors. It is reminiscent of a tropical-themed compote or even a fruit-based gazpacho like this one. But the bay leaf infusion adds a distinctive flavor and aroma that sets it apart.
Health In A Bowl
But this West Indian Bay Leaf Infused Soup is not just about the taste. Every serving is a health-packed bowl of goodness. The tropical fruits in this recipe are rich in vitamins and anti-oxidants that are known for their immunity-boosting properties. Their high water content also ensures that the soup is hydrating and low in calories. The West Indian bay leaves are known for their many health benefits, including improved digestion and heart health. Lastly, ginger, with its anti-inflammatory properties, makes this soup a healthful treat. It’s a meal that’s both delicious and healthy – what more could anyone ask for?
This soup recipe is versatile and makes for a wonderful starter or even a dessert for those who enjoy a sweet-savory combination. It pairs wonderfully with a hearty chicken roast or even a serving of fresh, oven-baked bread. For a Midwestern touch, serve it alongside a dish of corn casserole or a portion of beef stew.
Each time I make this soup, it takes me on some sort of culinary vacation – away from the comforting familiarity of Nebraska into the vibrant tide of tropical flavors of the West Indies. It’s a journey I cherish and I know you will, too. So next time you’re in your kitchen, I implore you to embark on this taste adventure and experience the surprises the West Indian Bay Leaf Infused Soup has to offer.
What You’ll Need
- 8 cups of water
- 6 West Indian bay leaves
- 1 cup of fresh pineapple, diced
- 1 cup of fresh mango, diced
- 1/2 cup of fresh papaya, diced
- 1 ripe banana, sliced
- 1 cup of fresh guava, diced
- 1/4 cup of lime juice
- 1 tablespoon of freshly grated ginger
- 1/2 cup of sugar
- 1/4 teaspoon of salt
Method
Step One
Start by pouring 8 cups of water into a large pot. Place the pot on high heat until the water starts to boil.
Step Two
Once the water is boiling, add 6 West Indian bay leaves into the pot. Allow them to infuse for about 5 minutes.
Step Three
After 5 minutes, add the 1 cup of diced pineapple, 1 cup of diced mango, 1/2 cup of diced papaya, the sliced banana and 1 cup of diced guava to the pot. Stir well to mix.
Step Four
Next, stir in 1/4 cup of lime juice and 1 tablespoon of freshly grated ginger. Mix the contents of the pot well to ensure all the ingredients are evenly distributed.
Step Five
Then, add 1/2 cup of sugar and 1/4 teaspoon of salt to the soup. Stir continuously until the sugar is completely dissolved.
Step Six
Reduce the heat and let the soup simmer for about 15-20 minutes. This ensures all the flavors are well combined.
Step Seven
Before serving, remove the bay leaves. Serve your West Indian Bay Leaf Infused Soup warm, enjoying the interesting mix of sweet and spicy notes in this unique tropical dish.
