Jamaican Spinach Soup recipe
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Ingredients
- 3 tablespoons olive oil 1 onion, chopped 2 stalks celery, chopped 4 cloves garlic, minced 2 tablespoons fresh ginger root, minced 1 tablespoon turbinado sugar 2 teaspoons sea salt ¼ teaspoon ground turmeric ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg 2 potatoes, peeled and diced 4 cups chopped zucchini 6 cups vegetable stock 1 pinch cayenne pepper 1 cup chopped fresh spinach ½ red bell pepper, minced
Nutrition Info
- 123.8 caloriescarbohydrate: 16.7 gcholesterol: : -fat: 5.8 gfiber: 2.6 gprotein: 2.6 gsaturatedFat: 0.8 gservingSize: -sodium: 666.9 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Jamaican Spinach Soup
Directions
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Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.