Name: Caribbean Corn Soup
Prep time: 15 min
Cook time: 40 min
Yield: 965.68 grams
Ingredients: 1/2 tablespoon of oil, olive (9 g); 1 tsp of oil, avocado (5 g); 1 regular sized wrap filling of onion, spring, raw (14 g); 1 small stalk (5" long) of celery, raw (17 g); 2 cloves of garlic, raw (6 g); 1 tsp of thyme, fresh (1 g); 2 ears, yields of corn, sweet, yellow, frozen, kernels on cob, unprepared (250 g); 1/2 cup of green Banana (fig) (Lauki) (100 g); 1/2 cup (1" cubes) of pumpkin, raw (58 g); 1/2 cup, cubes of sweet potato, raw, unprepared (67 g); 2 large springs of coriander (chadon beni) leaves, fresh (2 g); 1 tbsp of parsley, fresh (4 g); 1/4 teaspoon of turmeric, ground (1 g); 2.5 cups of soup, vegetable broth, ready to serve (553 g); 2.5 cups (16.9 fl oz) of spring Water (630 g); 1 whole unit of pimento (66 g); 1/2 cup of beverages, almond milk, unsweetened, shelf stable (131 g); 1/2 tsp, ground of spices, pepper, black (1 g); 1 fl oz of lime juice, raw (31 g)

Ah Taste of Home, tailored for your kidneys. Featuring familiar flavors and a cultural twist while keeping kidney health in focus.

Ingredients

or1/2 tablespoon of oil, olive (9 g)or1 tsp of oil, avocado (5 g)

or1 regular sized wrap filling of onion, spring, raw (14 g)

or1 small stalk (5" long) of celery, raw (17 g)

or2 cloves of garlic, raw (6 g)

or1 tsp of thyme, fresh (1 g)

or2 ears, yields of corn, sweet, yellow, frozen, kernels on cob, unprepared (250 g)

or1/2 cup of green Banana (fig) (Lauki) (100 g)

or1/2 cup (1" cubes) of pumpkin, raw (58 g)or1/2 cup, cubes of sweet potato, raw, unprepared (67 g)

or2 large springs of coriander (chadon beni) leaves, fresh (2 g)or1 tbsp of parsley, fresh (4 g)

or1/4 teaspoon of turmeric, ground (1 g)

or2.5 cups of soup, vegetable broth, ready to serve (553 g)or2.5 cups (16.9 fl oz) of spring Water (630 g)

or1 whole unit of pimento (66 g)

or1/2 cup of beverages, almond milk, unsweetened, shelf stable (131 g)

or1/2 tsp, ground of spices, pepper, black (1 g)

or1 fl oz of lime juice, raw (31 g)

Preparation

Heat oil in a medium pot over medium heat.

Add onions, celery, garlic, thyme, and turmeric or curry powder. Sauté until fragrant (about 3–5 minutes).

Add corn, pumpkin (or sweet potato), and green fig if using. Stir well to coat.

Pour in broth and bring to a boil. Reduce to simmer and cook for 20 minutes or until all veggies are tender.

Remove about half the soup, blend, and return to pot for creaminess.

Stir in almond milk and let simmer another 5 minutes.

Add black pepper and chadon beni or parsley.

Serve warm with a squeeze of lime for a burst of island flavor.

Pair with a slice of boiled or roasted breadfruit (small portion) for a hearty Caribbean lunch that’s still CKD-friendly.

Nutritional information

	Per 100 g	Per portion (242 g)	% DRI
Energy	52 kcal	127 kcal	6 %
Fat	1 g	3 g	4 %
Fatty acids, total saturated	0 g	0 g	2 %
Cholesterol	0 mg	0 mg	0 %
Sodium	101 mg	244 mg	10 %
Carbohydrate	11 g	26 g	9 %
Sugars	2 g	4 g
Fiber	1 g	3 g	13 %
Protein	1 g	3 g

Recipes ofIola Prieto

Nutritional Therapist · B8120181569

IKhan Move and StayMoving...

Caribbean Corn Soup

Thursday, August 07, 2025