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.

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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.

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