How to make Jamaican Vegetable Soup
This Jamaican vegetable soup makes a mouthwatering dish that bursts with Caribbean flavours.
Pumpkin, eddoes, cassava, chayote, and scotch bonnet peppers make this spicy stew super nutritious, with less than 500 calories per bowl.
Squash is so nutritious that just a cup of this vegetable covers all your daily intake for vitamin A and vitamin C.
Power-packed veggie
Pumpkin is an incredibly versatile and nutritious ingredient. It's great roasted, stuffed, and pureed in soups and baked goods.
This vegetable is low in calories and rich in vitamins, minerals, and antioxidants. Its seeds are also a true powerhouse: just a handful of them is all you need to get 10g of proteins and plenty of minerals.
We love adding this mighty vegetable to our recipes, so tap the button below and discover them now!
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.
Add a bit of water and sizzle the ingredients for 5 minutes until fragrant.
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Next, peel and dice the butternut squash, potatoes, cassava, chayote, and eddoes. Add these veggies and the yellow split peas to the pan.
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.
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.
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.
