Creamy Cajun Soup! A Cappy Original!

Love my Cajun meals, so am building a little soup recipe using the common, and maybe not-so-common, ingredients. Wrote this down as I was making it today, for the 3rrd or 4th time. Whip this up one afternoon and laissez les bons temps roulez! 🥳

2 tablespoons of olive oil.

6 cups of "chicken" broth

2 garlic cloves, minced. 

1 medium onion, diced. 

1 small zucchini, diced.

1 green bell pepper, diced.

4 cups of collard greens and/or kale and/or Swiss chard 

2 cups of frozen corn.

1/2 cup of quinoa.

1 can (540 ml) of black beans.

1 can of coconut milk. 

A few shakes of Cajun spice blend.


Heat the oil in a large pot/Dutch oven.

Toss in the garlic, onion, zucchini, and pepper. Stir until the onion becomes translucent and the peppers and zucchini soften.

Toss in whatever greens you settled on and toss the whole deal around for a few minutes until the greens reduce.

Pour in the chicken stock, then bring the mixture to a boil. 

Once boiling, add the quinoa and frozen corn. Stir regularly while the quinoa and corn cook. 

Reduce heat to low-medium, and add the black beans and tomatoes. Sprinkle in some of the Cajun spice.

Time for the coconut milk to thicken that sumbitch! Pour in the can and stir to blend thoroughly. Give another dash or two of Cajun spice.  

Full disclosure: The quinoa was Mrs. Cappy's idea.