Caribbean Veggie Soup

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups okra, sliced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 medium potatoes, chopped
• 1 medium sweet potato, chopped
• 2 plantains, quartered & sliced
• 6 cups chicken stock
• 1 (14 ounce) can unsweetened coconut milk
• chopped cilantro (to garnish)
• for the spaetzle noodles
• 1/2 lb flour
• 1/2 cup water
• 1 egg
• 2 tablespoons parsley, chopped

1. Heat oil in a large pot. Add onions and garlic & cook until soft & translucent. Add the rest of the chopped veggies & saute for a few minutes. Add stock & coconut milk; bring to a boil. Reduce heat to low & simmer for 2-3 hours or until soup thickens. Season with salt & pepper.
2. For the Spaetzle: combine the ingredients to form dough. If you don't have a spaetzle mill a colander with large holes will work - put the colander over the boiling pot of soup & push the dough through the colander as to form "worms". The dough only takes a few minutes to cook so add it right before you're ready to take the soup of the stove.
3. Garnish with the chopped cilantro & serve for everyone to enjoy.

vegetable oil, onion, garlic, okra, red pepper, green pepper, potatoes, sweet potato, plantains, chicken stock, unsweetened coconut milk, cilantro, spaetzle noodles, flour, water, egg, parsley

Taken from www.food.com/recipe/caribbean-veggie-soup-427381 (may not work)