Category: Soup Recipes

Jamaican Fish Tea (Soup) Recipe Video

Fish tea is a type of soup that is known in Jamaican and Caribbean cuisine. Jamaican fish tea includes bananas, choyote, carrots, or potatoes cooked until they are soft. To add more flavor, the fish tea is seasoned with salt, black pepper, hot pepper sauce, thyme, onion, and butter.


• 2 medium Snapper fish
• 4 cups water + 4 cups water
• 1 large carrot (sliced)
• 3 green bananas (sliced)
• 2 Cho Cho or choyote (sliced)
• 1/2 red bell pepper (sliced)
• 1/2 green bell pepper (sliced)
• 1 small onion (sliced)
• 2 scallion stalks
• 1 scotch bonnet pepper
• 2-3 fresh thyme sprigs
• 1 tbsp butter
• 1/4 tsp West Indian hot pepper sauce
• Salt and black pepper to taste


This recipe takes about 45 minutes. Serves 4.

Remove the fish heads and set aside.
Fillet the fish and set aside the flesh.
Set a pot over medium flame and put the fish heads and bones in it.
Add 4 cups of water.
Let it boil for 10-15 minutes.
After 10-15 minutes, remove the fish heads and bones.
Remove the pot from the flame and strain the fish stock to remove smaller bones.
Place the pot over medium-high flame and add back the fish stock.
Add 4 more cups of water.
Bring to a boil.
Add sliced carrot, bananas, and choyote.
Let it boil.
Add sliced green and red bell peppers, sliced onion, and scallion stalks.
Sprinkle salt and black pepper to taste.
Add fresh thyme sprigs and 1/4 tsp hot pepper sauce.
Stir to combine.
Add scotch bonnet pepper and the snapper flesh.
Let it simmer for 10-15 minutes or until fish is cooked.
Add 1 tbsp butter.
Stir and let it simmer for another 5 minutes.
Remove from the flame.
Serve immediately and enjoy!

<Jamaican Fish Tea (Soup) Recipe Video>
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American French Onion Soup Recipe

American French onion soup is an easy recipe to make. You only need a few ingredients to prepare and cook this dish. This is perfect for a cold winter night or any weekday dinner.


• 6 large yellow onions (cut into large dice)
• 4 cups high-quality chicken broth
• 4 cups high-quality beef broth
• 3-4 sprigs fresh thyme
• 3 tbsp dry sherry wine
• 1-2 tsp sherry vinegar (to taste)
• 1/2 stick unsalted butter
• Salt and pepper to taste
• Buttered croutons
• Shredded cheddar cheese
• Shredded Monterey Jack cheese


This recipe takes about 1 hour and 40 minutes. Serves 6.

Preheat oven to 425 F.

Set a large skillet over medium heat.
Melt unsalted butter.
Add chopped onions.
Stir until well coated by butter.
Roast in the oven for 15-20 minutes and remove it occasionally.
While it is out in the oven, stir it occasionally.
Do this for an hour or until the onions are browned or caramelized.
Deglaze by pouring sherry wine and sherry vinegar.
Once the liquid has evaporated, transfer to a pot.
Add sprigs of fresh thyme.
Pour chicken and beef broth.
Increase to high heat.
Bring to a boil.
Reduce to low heat and let it simmer for an hour.
Season with salt and pepper.
Set aside.

Coat bread slices/croutons with melted butter.
Toast it.

In a heat-proof soup bowl, put the onion soup.
Add one slice of crouton.
Top it off with shredded cheddar and Monterey Jack cheese.
Broil in the oven for 5-6 minutes.
Serve and enjoy!

American French Onion Soup Recipe
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Bean Thread Noodles (Glass Noodles) and Vegetable Soup

Bean thread noodles or also known as glass noodles, is a type of noodle originating from China. The noodles are prepared by soaking them in warm water for a good 15 minutes and draining them up. One of the best ways of serving it is by cooking it with vegetables like mushrooms, cabbage, and green onions.


• 2 oz bean thread noodles (glass noodles)
• 2 eggs
• 2 cloves garlic (chopped)
• 2 Baby Bella mushrooms or button mushrooms (sliced)
• 1 piece ginger (chopped)
• 2 green onions (chopped)
• Napa cabbage (few leaves, chopped)
• 3 cups water or vegetable stock
• White pepper powder
• Salt to taste
• Olive oil or vegetable oil


This recipe takes about 30 minutes. Serves 4-5.

Soak the noodles in warm water for 15-20 minutes.
Drain noodles.
Set aside.

Crack open the 2 eggs.
Season with salt and pepper.
Whisk the mixture.
Set a pan over high heat.
Put oil and let it heat.
Add the eggs and let it cook for a few minutes.
Remove and transfer to a plate.
Set aside.
Put a little amount of oil again in the same pan.
Saute ginger, garlic and white parts of green onions.
Add mushrooms and napa cabbage.
Season with salt.
Stir for a few minutes.
Add water or vegetable stock, whichever is available.
Bring it to a boil for 4-5 minutes.
Add the noodles and let it cook for 2 minutes.
Add the scrambled eggs and remaining green onions.
Season with salt and white pepper powder.
Stir the mixture.
Let it simmer for 1-2 minutes.
Remove and transfer to a soup bowl.
Serve and enjoy!

Bean Thread Noodles (Glass Noodles) and Vegetable Soup
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