How to make Jamaican Vegetable Soup

BY FOODACIOUSLY

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This Jamaican vegetable soup makes a mouthwatering dish that bursts with Caribbean flavours.

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Pumpkin, eddoes, cassava, chayote, and scotch bonnet peppers make this spicy stew super nutritious, with less than 500 calories per bowl.

dairyfree
glutenfree
vegan
fibrerich
lowsugars
Did you know?

Squash is so nutritious that just a cup of this vegetable covers all your daily intake for vitamin A and vitamin C.

Step 1

Soak the dried yellow split peas in water for at least two hours or even better overnight. In a deep pan, add finely chopped onions, crushed garlic, diced carrots, diced celery, grated ginger root, and sliced scotch bonnet chillies.

Step 1

Add a bit of water and sizzle the ingredients for 5 minutes until fragrant.

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Step 2Part 1

Next, peel and dice the butternut squash, potatoes, cassava, chayote, and eddoes. Add these veggies and the yellow split peas to the pan.

Step 2Part 2

Cook for 5 minutes and then stir in the coconut milk and enough water to cover the veggies. Season with dried thyme, cayenne pepper, and allspice, and simmer for a further 15 minutes.

Step 3

Meanwhile, mix the buckwheat flour, oil, water, coriander, and salt in a bowl. Knead these ingredients into a soft dough and then roll out bite-size dumplings.

Step 4

Add the buckwheat balls to the soup and simmer for 20 more minutes. Serve each bowl with two dumplings and garnish with sliced scotch bonnet chillies, thyme, and fresh herbs.

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