Jamaican Vegetable Soup

    Jamaican Vegetable Soup

    Recipe photo: Jamaican Vegetable Soup
    1

    Jamaican Vegetable Soup

    (90)
    35min


    86 people made this

    About this recipe: This soup's aromas will make your mouth water. Serve with some crusty bread for a fabulous packed lunch. Freezes well, so it's excellent for leftovers (not that there will be any left).

    Ingredients
    Serves: 8 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons fresh root ginger, minced
    • 1 tablespoon demerara sugar
    • 2 teaspoons sea salt
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 2 potatoes, peeled and diced
    • 450g chopped courgette
    • 1.5L vegetable stock
    • 1 pinch cayenne pepper
    • 30g chopped fresh spinach
    • 1/2 red pepper, minced

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice and nutmeg. Mix in potatoes and courgette, and pour in the vegetable stock. Bring to the boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
    2. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand-held blender, blend soup until smooth. Garnish with red pepper to serve.
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    Reviews & ratings
    Average global rating:
    (90)

    Reviews in English (73)

    by
    24

    This recipe is ridiculous in the best way possible. Try it! Don't worry if you don't use every specific ingredient -- mix and match, improvise...but do use fresh ginger instead of powdered if possible.  -  20 Feb 2008  (Review from Allrecipes US | Canada)

    by
    15

    Great flavor! I made it with sweet potatoes and omitted the sugar and celery. I zapped the potatoes in the microwave for 7 minutes before chopping them, so they were just right after 10 minutes of simmering. I like a chunkier soup, so I removed about 1/3 of the veggies, pureed the soup with a stick blender, and added the veggies back in; the texture was perfect. One word of caution: Even if you love spicy food (which I do), don't overdo it on the cayenne. I did, and although the soup was still delicious, the cayenne overpowered the other flavors.  -  06 Nov 2006  (Review from Allrecipes US | Canada)

    by
    12

    Excellent flavor. Trying to use up my potatoes and spinach, I did add more than called for and I also didn't puree the soup, I just used a potato masher and mashed. It was a thick and chunky consistency and quite tasty. Will definitely make again.  -  01 Jul 2006  (Review from Allrecipes US | Canada)

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