2 egg whites 
1 can cream style corn 
4 c. chicken broth 
2 tbsp. cornstarch 
3/4 lb. chicken breasts, boned, skinned and fmely chopped 
1 tsp. soy sauce; salt 
3 tbsp. water 
1/4 c. finely chopped cooked ham (optional) 
 

1. Beat egg whites until moist peaks form; fold in chopped chicken, set aside. 
2. Whirl 1 c. corn and I c. broth in a blender; pour in a pan with remaining corn and broth. 
3. Add soy sauce and salt to taste. 
4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until slightly thickened. 
5. Add chicken - egg white mixture to corn mixture and blend well. 
6. Cook on medium heat for 5 minutes, but do not boil. If made ahead, reheat on low heat, pour in a hot tureen or
dish and sprinkle with chopped ham. Makes 6 servings. 

1. Peel cucumbers, cut into slices and remove seeds. 
2. Melt butter in pan and cook cucumbers for 10 minutes over low heat. 
3. Stir in flour and add stock slowly stirring all the time. 
4. Heat the milk with onion to boiling and add cucumber mixture, still stirring. 
5. Simmer for 10 minutes. 
6. Puree. Stir in half the cream and season to taste. 
7. Pour into individual bowls and chill. 
8. Add rest of cream and green onions just before serving. 
 

1.Combine corn and stock in blender, blend to a smooth puree. 
2.Melt margarine, cook onions, add corn puree. Simmer for 15 minutes over low heat. 
3.Add milk, salt and peppers. Simmer for 10 minutes. 
4.Garnish with toast and chopped parsley. Makes 6 servings.

1. Boil pumpkin, onion, salt and pepper in chicken stock until pumpkin is soft and tender. 
2. Mash with potato crusher or pour in blender and puree. 
3. Return to pot and add milk slowly and stir in milk and cook until thoroughly heated (5 minutes). 
4.Sprinkle chopped parsley on soup. Serves 6 persons.

1. Wash and pick over the lentils. 
2. Cover with cold water and cook covered, until tender. 
3. Wash spinach (bhagie) leaves and break up then chip them. 
4. Add these and I cup of water to the lentils. 
5. Continue cooking until the spinach is done, adding more water if necessary
6. Heat the olive oil in a skillet and add the chopped onion. 
7. Crush the garlic cloves with I tsp. salt and add these and the chopped celery to the onion. 
8. Continue cooking until the onions, garlic and celery are tender and blendedcloves 
9. Add these to the lentil mixture
10. Mix the lemon juice with the flour and stir it into the soup. 
11. Cook gently stirring occasionally, until the soup is rather thick. Serves 6 to 8 

2 Medium sized onions

2 Cloves garlic

½ lb Breadfruit

2 tbsp Vegetable oil

1 Bayleaf

1½ pt Vegetable stock

½ pt Soy milk

Freshly ground black pepper

Spring onion tops or parsley

1. Peel the garlic cloves and chop finely.
2. Using a sharp knife peel the skin from the breadfruit and remove the core.
3. Chop the breadfruit into dice.
4. Heat the vegetable oil in a large saucepan and sauté the onion and garlic until soft but not coloured.
5. Add the diced breadfruit, bayleaf and vegetable stock.
6. Bring to the boil, cover the pan and simmer on a low heat until the breadfruit is tender.
7. Remove the bayleaf and liquidize the soup in an electric blender or press through a fine sieve.
8. Return the soup to the pan, add the soy milk and season with black pepper.
9. Reheat gently taking care not to boil then serve sprinkled with chopped spring onion tops or fresh parsley.

Serves 4

1 lb Pumpkin
1 Cho Cho
1½ pt Water
2 Medium sized tomatoes
1 Spring onion
1 Sprig thyme
1 Small blade mace
Freshly ground 
¼ pt Coconut milk
 

1. Peel and wash the pumpkin, remove the seeds and chop into 2cm dice. 
2. Peel the cho cho, cut into quarters lengthways and remove the heart, dice.
3. Place the pumpkin and the cho cho in a saucepan with the water and simmer on a medium heat for 15 minutes until cooked. 
4. Meanwhile peel and chop the tomatoes and slice the spring onion into fine rounds.
5. Add these to the saucepan together with the thyme, mace, ground black pepper and coconut milk.
6. Simmer for a further 15 minutes then remove the thyme before serving.

Serves 4

1 lb Callaloo leaves
1 Aubergine a/k/a eggplant, garden egg
2 Green bananas
1 Large onion
2 Cloves garlic
1½ pts Water
4 Pimento berries
3 Whole cloves
1 Sprig thyme
1 Hot pepper
Freshly ground black pepper
½ lb Young okra
¼ pt Coconut milk

1. Thoroughly wash the callaloo leaves and remove most of the stem.
2. Drain and coaresly chop.  Peel aubergine and chop into 2 cm dice.
3. Keeping the skin on chop green bananas into thick slices.
4. Put these vegetables with chopped onion and garlic in large pot.
5. Add water, pimento, cloves, thyme, hot pepper fresh black pepper.
6. Bring to the boil and simmer, covered until vegetables are tender.
7. Take out slices of green bananas, remove skin and return to the pan.
8. Remove the hot pepper which should still be whole and the thyme.
9. Rub the soup through a sieve or liquidize briefly.
10. Slice the okra into rounds.
11. Return the soup to the pan, add the okra and coconut milk and cook for a further 10 minutes.  Adjust the seasoning and serve
Serves 4
(Spinach can be substituted for callaloo.  With a salad and wholemeal bread, this soup becomes a meal in itself.)

1 lb Yam
½ lb Sweet potato
1 lb pumpkin
1 lb Callaloo
½ Small cabbage
½ lb Carrots
1 Cho cho
1 Green pepper
2 Cloves garlic
2 Medium-sized tomatoes
3 Spring onions
2 pts Water
 

1. First prepare the vegetables: peel yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin.
2. Carefully wash the callaloo, trimming away any thick stems and chop.
3. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots.
4. Peel the cho cho, cut it lengthways into quarters and remove the heart.
5. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions.
6. Place the pumpkin and root vegetables in a large saucepan with the water.
7. Bring to the boil and simmer for 10 minutes.
8. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions.
9. Season with plenty of freshly ground black pepper and simmer for twenty minutes or more until cooked.
Serves 4–6

8 oz Sweetcorn
1½ pt Water
1/3 pt Coconut milk
2 Medium-sized potatoes
1 lb Pumpkin
1 Stick celery
1 Spring onions
1 Medium-sized tomato
1 Sprig thyme
Freshly ground black pepper
Juice of ½ lime

1. Place the corn in a heavy based saucepan, cover with water, bring to the and simmer.
2. Meanwhile peel the potatoes and pumpkin remove the pumpkin seeds and dice both vegetables.
3. Chop the celery and spring onions, peel and chop the tomato.
4. Add the coconut milk to the pan together with the prepared vegetables.
5. Season with thyme and freshly ground black pepper and add the lime juice.
6. Continue to cook on a low heat for 20–25 minutes until the vegetables are soft.  Remove the thyme before serving.

Serves 4