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Jamaican vegetable soup

Jamaican vegetable soup
Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 393 kcal
Author Recipes From A Pantry

Ingredients

For the soup:

  • 1.5 tbsp vegetable oil
  • 1 red onion finely chopped
  • 2 stalks celery finely chopped
  • 1 red pepper deseeded and finely chopped
  • 200 g sweet potato cubed
  • 2 bay leaves
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp paprika
  • 0.5 tsp ground allspice
  • Scotch bonnet chilli chopped to your taste
  • 450 ml hot vegetable stock
  • 450 ml very finely chopped tomato
  • 4 sprigs of thyme
  • 450 g leftover coconut rice and peas warm

For the corn:

  • 2 large corn on the cob

To garnish:

  • Thyme sprigs
  • Lime slices
Metric - US Customary

Instructions

Make the vegetable soup base:

  1. 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.
  2. Mix in the ginger and garlic and stir for 30 sec until fragrant, then stir in the paprika, allspice and scotch bonnet chilli.
  3. 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.
  4. Then check the seasoning before switching off the heat.

Grill the sweetcorn:

  1. 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:

  1. Ladle the soup into bowls, then top with some warm coconut rice and peas followed by some sweet corn, add the garnish and serve.

Recipe Notes

Vegan