Story and photos by Margo Ask
Margo Ask and her partner Joerg are on a six-year quest to traverse the world in their Lagoon 380 catamaran, immersing themselves in local cultures, with particular emphasis on food as it is cooked and enjoyed in the kitchens and on the tables of the people they meet — the meals that some marvelous local cooks make for the clientele that counts most: their families and friends.
In 2022, their journey took them to the Caribbean, where they visited islands, and dined, and met the people who created the meals, and who shared their recipes with Margo.
Martinique: Soupe de Pays
Two weeks out from Cape Verde, Martinique marked our first Caribbean stop. We decided to stay until we gave our sea legs a rest and felt ready to venture out onto the open waters again.
After a few weeks, I immersed myself in our new routine. I’d head to the corner French bakery each morning for a fresh baguette. Evenings were filled with gatherings of friends and fellow sailors on the square. Wednesdays meant barbecue on the beach, and Fridays brought the local farmer’s market, where Bernard, a friendly farmer, always delighted us with fresh fruits and vegetables from his garden.
Our friends Lena and Achim told us that Bernard had taught them a local farmer’s soup recipe. Lena decided to prepare this local dish for us one day. As Bernard explained through Lena (my French vocabulary was limited to ten words), this soup had no set recipe. It welcomed all seasonal vegetables and herbs and sometimes even included plantains. There was also a non-vegetarian version where crispy bacon cubes were added on top when serving. In our case, Lena prepared the vegetarian version, and I was genuinely impressed by the complex interplay of flavors of the various ingredients while the soupe maintained its delightful simplicity.
This was my first Caribbean recipe, and it was so good that it sent a signal: Perhaps we were beginning to settle into this place. It was time to set sail for new adventures and recipes before we put down too many roots in one spot. But not before enjoying a truly remarkable soup.
Martinique Farmer’s Vegetable Soup — A Taste of the French Caribbean
6 servings. 30 minutes, 180 calories
- 1 cup spinach (we used local and guana one)
- 1 cup purslane
- 2 okra pods
- 2 sweet potatoes
- 4 pimentón peppers (or any mild chili pepper)
- 3 carrots
- 2 radishes
- 200 g cabbage
- 200 g pumpkin
- A small bunch of parsley
- A small bunch of celery
- 1 onion
- 1 garlic clove
- 2 leeks
- 7-8 green onion stalks
- Olive oil
- Salt, to taste
Cut the pimentón peppers, carrots, onion, garlic, leeks, and green onions into large cubes.
In a large pot, heat some olive oil over medium heat. Add the chopped vegetables to the pot and sauté them until they start to soften.
Add the cabbage to the pot, cut into large cubes as well, and sauté for a couple of minutes, stirring occasionally.
Cut the pumpkin, sweet potatoes, okra, and radishes into large cubes. Add them to the pot with the other sautéed vegetables.
Pour in enough water to slightly cover the vegetables. Season with salt to taste and add the chopped herbs.
Bring the pot to a boil, then reduce the heat and let it simmer for about 5 minutes, or until the vegetables are tender. Once the vegetables are cooked, use an immersion blender to blend everything until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
Serve hot with a side of crusty baguette.
Note: You can create your own soup version with any green spinach leaves and vegetables. Some locals like to add crispy bacon as a topping when serving.
Here’s a video of the Martinique Farmer’s Soup on Instagram: https://www.instagram.com/reel/CtClvs6uafo
