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–+ servings
Three white bowls of conch soup on a blue background with a checkered cloth

Conch Soup

A flavorful soup packed with conch, potatoes, corn, carrots, and dumplings. This hearty soup will transport you to the Caribbean with each spoonful.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Soup
Cuisine: Caribbean
Calories: 144
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs conch
  • 8 cups water divided
  • 1 small onion chopped
  • 2 cloves garlic smashed
  • 1 tablespoon lime juice
  • 1 tablespoon green seasoning
  • 1 teaspoon finely chopped fresh ginger
  • 3 sprigs fresh thyme
  • 2 scotch bonnet peppers whole
  • 3 scallions chopped
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 packet Grace pumpkin soup mix
  • 1 cup chopped pumpkin
  • 1 large carrot cut into chunks
  • 1 medium potato cut into chunks
  • 1 ear of corn chopped
For dumplings
  • 1 cup flour
  • ⅓ cup water
  • ¼ tsp salt

Method
 

Make the Dumplings:
  1. Combine flour, water, and salt in a bowl.
  2. Mix to form a soft dough, then divide into small balls.
  3. Shape into long strips or leave as round dumplings. Set aside.
Make the Soup:
  1. Soak the conch in water with a little lime juice for 20 minutes, then discard the water.
  2. Butterfly and chop the conch into bite-sized pieces.
  3. Season with lime juice and green seasoning. Let marinate for at least 30 minutes.
  4. Bring 4 cups of water to a boil in a large pot. Add the conch, garlic, onion, and salt. Boil for 30–40 minutes, or until the conch is tender.
  5. Add 2 more cups of water, along with the potatoes, corn, and pumpkin. Boil until pumpkin is soft (about 10 minutes).
  6. Stir in the remaining 2 cups of water, soup mix, thyme, dumplings, and hot pepper. Simmer for 20 minutes or until the dumplings float and are fully cooked.
  7. Taste and adjust salt as needed. Stir in chopped scallions.

Nutrition

Calories: 144kcal

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