Jamaican vegetable soup is one of our favourite Caribbean dishes, and for good reasons! Beautiful tropical veggies, roots and fruits make a stew that bursts with exotic flavours.
To turn this wholesome dish into a full meal, we have added tasty gluten-free dumplings, and lots of other familiar veggies, like carrots, pumpkin and potatoes. You can replace the pumpkin with sweet potatoes, as they are easier to find all year round.
Judging by our picture, you would swear those are pork meatballs. But they are not! They are vegan dough balls made with gluten-free buckwheat, which look quite "meaty" once boiled.
The best part of this soup is the tropical produce. In our recipe, we use eddoes and cassava veggies and the chayote fruit. Plantains are an excellent addition to this Caribbean soup as well if you have them.
Cassava and eddoes are tubers with a beautiful white flesh and brown skin that resembles that of a coconut. These similar-looking roots are part of a set of vegetables the locals call ground provisions.
Eddoes are rich in fibres, low in fats and rich in vitamins A, B6 and C. They are also a good source of minerals like manganese, potassium and copper. Cassava is an excellent source of energy instead, making it a great addition to a plant-based balanced meal.
Chayote is a big surprise, both in appearance and taste. It is a fruit that looks between a squash and a pear, with a consistency of a crisp apple. This green fruit has no fats at all, and it is rich in fibres, vitamins and antioxidants.
So whether you had this Jamaican stew before or are excited to taste tropical veggies for the first time, you're in the right place. Follow along with our easy steps below and let's cook something fabulous together!