Vegetable Rundown

Name: Vegetable Rundown
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 2 carrots, peeled, coarsely chopped; 454 grams medium eggplant , unpeeled, cut into 1-inch pieces; 473 milliliters fresh corn kernels (from 2 ears of corn) or 2 cups frozen corn kernels; 2 garlic cloves, chopped; 1 green bell pepper, coarsely chopped; 946 milliliters coarsely chopped green cabbage (from about 1/4 large head); 177 milliliters chopped green onions, divided; 1 teaspoon ground allspice; 8 fresh okra pods, trimmed (optional); 473 milliliters chopped onions; 397 grams red-skinned sweet potato (yam), peeled, cut into 3/4-inch pieces; 1 teaspoon salt; 3 larges fresh thyme sprigs; 383 grams unsweetened coconut milk; 1 Tbsp vegetable oil; 237 milliliters (or more) water

You can never have too many soup recipes, so give Vegetable Rundown a try. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 28g of fat, and a total of 519 calories. This recipe serves 4. A mixture of carrots, ground allspice, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Central American cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.