You'd think that living in Florida I would have more Jamaican food. One day I'll have to go there and experience the cuisine myself. Until then, I'll have to take the Internet's word for it. I discovered this vegan soup when I wanted a warm meal that would use up some of my green veggies. In addition to being super healthy, this soup's unusual combination of flavors is what really sets it apart.
* vegan
* freezes well
Ingredients
1 Tbs olive oil
1 onion, chopped
2 stalks organic celery, chopped
5 cloves garlic, minced
2 Tbs fresh ginger root, minced
2 tsp light brown sugar
2 tsp sea salt
1/2 tsp ground turmeric
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 organic potatoes, diced
4 c. chopped organic zucchini
6 c. vegetable stock
1 Tbs. nutritional yeast
1 pinch cayenne pepper
1 c fresh organic spinach, chopped
Directions
- In a large pot, heat the oil on medium. Add the onion, celery, garlic, ginger, and sugar, and cook until the onion is translucent.
- Mix in the salt, turmeric, allspice, nutmeg, potatoes, zucchini, vegetable stock and nutritional yeast. Bring to a boil.
- Reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork-tender.
- Turn the burner off and season with cayenne pepper to taste. Stir in fresh spinach and let it wilt. Blend soup to the desired texture with an immersion blender. Enjoy!
Adapted from a recipe at: http://allrecipes.com/Recipe/Jamaican-Spinach-Soup/Detail.aspx
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