Palm Nut Soup

To make Palm Nut Soup from scratch, start by preparing a marinade with ginger, garlic, onion, bouillon, herb spice, and sazon. Then, boil habaneros, onion, and tomatoes until soft, blend them until smooth, and combine with the marinade in a pot. Simmer the mixture for about 30 minutes and add fresh basil at the end for flavor.

Yes, Palm Nut Soup can be made suitable for vegetarians and vegans by omitting the bouillon cube or using a vegetable-based bouillon. The rest of the ingredients, including palm nuts, spices, and vegetables, are plant-based.

If you can't find palm nuts, you can substitute with coconut milk for a similar creamy texture, though the flavor will differ. Alternatively, you can use cashew nuts blended with water to achieve a nutty base for the soup.

Leftover Palm Nut Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in portions, which can last up to 3 months. Just reheat thoroughly before serving.

Palm Nut Soup pairs beautifully with rice, fufu, or boiled plantains. You can also serve it alongside a fresh salad or fried plantains for a complete meal that complements the rich flavors of the soup.