Jamaican vegetable soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
6
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Calories
393 kcal
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Course
Main Course
Jamaican vegetable soup
Description
This Jamaican vegetable soup starts by gently sautéing red onion, celery, red pepper, cubed sweet potato, and bay leaves in vegetable oil with a bit of water to soften. Aromatics like ginger, garlic, paprika, ground allspice, and a Scotch bonnet chili are added for warmth and subtle heat. Then hot vegetable stock, finely chopped tomato, and thyme sprigs are combined and simmered until sweet potatoes are tender and flavors meld. Close to serving, sweetcorn is charred under a grill to develop smoky notes, sliced off the cob, and reserved.
The soup is served by ladling the vegetable broth into bowls topped with warm coconut rice and peas, then finished with the grilled corn and garnished with lime slices and thyme sprigs. This layering provides contrasting textures and a balance of sweet, smoky, and earthy flavors alongside mild heat from Scotch bonnet chili.
Adding a squeeze of fresh lime over the finished soup brightens the flavor and enhances the herbaceous notes. The recipe can be enjoyed as a vegan meal and features traditional Jamaican seasoning components in a comforting vegetable broth with richness from the coconut rice and peas.
Ingredients
For the soup:
- 1.5 tbsp vegetable oil
- 1 red onion finely chopped
- 2 celery finely chopped, stalks
- 1 red pepper deseeded and finely chopped
- 200 g sweet potato cubed
- 2 bay leaf
- 1 tsp ginger minced
- 1 tsp garlic minced
- 2 tsp paprika
- 0.5 tsp ground allspice
- Scotch bonnet chili chopped to your taste
- 450 ml vegetable stock hot
- 450 ml tomato very finely chopped
- 4 thyme sprigs
- 450 g coconut rice warm, leftover
- 450 g peas warm, leftover
For the corn:
- 2 corn on the cob large
To garnish:
- thyme sprigs
- lime slices
Instructions
Make the vegetable soup base:
- Heat the oil in a pot over medium heat and add in the onion, celery, pepper, sweet potato, bay leaf and a couple of tbsp. water and sauté for about 10 mins so the onion is softened.
- Mix in the ginger and garlic and stir for 30 sec until fragrant, then stir in the paprika, allspice and scotch bonnet chilli.
- Then stir in the hot vegetable stock, tomato and thyme, bring to the boil, cover and reduce to simmer for 35 mins or until the sweet potato is cooked through.
- Then check the seasoning before switching off the heat.
Grill the sweetcorn:
- Just before the soup is done, preheat the grill to medium and grill your sweetcorn for a few mins on each side till they are starting to char. Switch of the heat, slice the corn of the cob and set aside.
Assemble the Jamaican vegetable soup:
- Ladle the soup into bowls, then top with some warm coconut rice and peas followed by some sweet corn, add the garnish and serve.
Notes
- Squeezing fresh lime over the soup before serving enhances the flavor distinctly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 80g | 27% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 447mg | 19% |
| Potassium | 541mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6125IU | 123% |
| Vitamin C | 38mg | 42% |
| Calcium | 68mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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