Jamaican "Spinach" Soup

Monday, November 22, 2010

Of course the thing that stood out to me was the "Jamaican" part. :) Although I live in Florida, I've never had any Jamaican food... so I decided to give it a shot! I would conciser this more a vegetable soup than a spinach soup. Either way, it's VERY tasty!

The unusual combination of flavors is what really sets this soup apart. I highly recommend using fresh ginger if possible. I add a little more of each spice than directed. :)

* vegan
* freezes well

below is the recipe as it is written at http://allrecipes.com/Recipe/Jamaican-Spinach-Soup/Detail.aspx


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • 1 tablespoon turbinado sugar (I substitute light brown 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
  • 4 cups chopped zucchini
  • 6 cups vegetable stock
  • 1 pinch cayenne pepper
  • 1 cup chopped fresh spinach
  • 1/2 red bell pepper, minced


  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 zucchini, and pour in the vegetable stock. Bring to a 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 blender, blend soup until smooth. Garnish with red bell pepper to serve.


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