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.