How to make Jamaican Vegetable Soup
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. Add a bit of water and sizzle the ingredients for 5 minutes until fragrant.
Step 2
Next, peel and dice the butternut squash, potatoes, cassava, chayote, and eddoes. Add these veggies and the yellow split peas to the pan.
{{percentage}}% OFF | CODE: {{code}}
{{/ items}} {{^ items}} {{/ items}}1500 Calorie Weight-Loss Meal Plan
Step 3
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 4
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 5
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.