Conch Soup

🛒 Ingredients

• Conch, cleaned 125 g · 110 kcal
• Yellow potatoes, peeled and cubed 75 g · 58 kcal
• Carrots, peeled and sliced 30 g · 12 kcal
• Yellow yam, peeled and cubed 63 g · 74 kcal
• Sweet corn kernels 50 g · 43 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic cloves, minced 5 g · 7 kcal
• Scotch bonnet pepper, whole 3 g · 0 kcal
• Fresh thyme sprigs 1 g · 0 kcal
• Whole allspice berries 1 g · 0 kcal
• Lime juice 8 g · 0 kcal
• Olive oil 5 g · 44 kcal

👨‍🍳 Instructions

1. First, thoroughly clean the conch, then cut it into bite-sized pieces; pound the conch lightly to tenderize it if desired.
2. In a large pot, heat the olive oil over medium heat, then sauté the chopped onion and minced garlic until fragrant, about 3-5 minutes.
3. Add the cleaned conch pieces to the pot along with the Scotch bonnet pepper, fresh thyme, and allspice berries; pour in enough water or broth to cover the ingredients.
4. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes or until the conch is tender.
5. Add the cubed potatoes, sliced carrots, cubed yam, and sweet corn kernels to the pot; continue to simmer until all vegetables are tender, about 20-30 minutes.
6. Remove the Scotch bonnet pepper and thyme sprigs if desired, then stir in the lime juice; taste and adjust seasoning with salt and pepper as needed.
7. Serve the hot conch soup immediately, garnished with a fresh sprig of thyme if desired, and enjoy its rich, spicy, and earthy flavors.