Here’s a flavorful and hearty Jamaican Vegetable Soup 🥕🥬🍠 — packed with root vegetables, leafy greens, and Caribbean spices.
Ingredients (Serves 4–6)
Vegetables:
- 2 cups pumpkin or butternut squash, diced
- 1 cup carrots, sliced
- 1 cup cabbage, chopped
- 1 cup callaloo, spinach, or kale
- 1 cup green beans, chopped
- 1 cup yam, diced
- 1 cup dumplings or sliced potatoes (optional)
Aromatics & Seasonings:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1–2 stalks scallions, chopped
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp allspice (pimento)
- 1–2 Scotch bonnet peppers (whole, for heat, optional)
- Salt & black pepper to taste
Liquids:
- 6 cups vegetable or chicken broth
- 1–2 cups coconut milk (optional for creaminess)
Instructions
- Prep the broth
- In a large pot, sauté onions, garlic, and scallions in a little oil until soft.
- Add thyme and allspice; stir for 1 minute.
- Add vegetables & liquids
- Add diced pumpkin, carrots, yam, and green beans.
- Pour in broth and bring to a boil.
- Simmer
- Reduce heat and simmer 20–25 minutes until root vegetables are tender.
- Add cabbage and callaloo/spinach in the last 5–10 minutes.
- Optional coconut milk
- Stir in coconut milk for a richer, creamier texture.
- Season & serve
- Add salt and pepper to taste.
- Serve hot with bread, dumplings, or rice.
Tips
- Adjust heat: Remove Scotch bonnet before serving if you prefer milder soup.
- Extra protein: Add cooked beans or lentils for a heartier version.
- Make-ahead: Soup often tastes even better the next day after flavors meld.
If you want, I can make a quick 30-minute Jamaican vegetable soup recipe that’s faster but still full of authentic flavor 😄
Do you want me to do that?
