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Jamaican Vegetable Soup

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).

SYNCHORSWIM

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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