Jamaican Spinach Soup Recipes

JAMAICAN PEPPER POT SOUP

Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

Ingredients

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

JAMAICAN SPINACH SOUP

Jamaican Spinach Soup image

This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left).

Provided by SYNCHORSWIM

Categories Spinach Soup

Time 50m

Yield 8

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.7 g, Fat 5.8 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 666.9 mg, Sugar 4.1 g

JAMAICAN SPINACH SOUP

Jamaican Spinach Soup image

This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left).

Provided by SYNCHORSWIM

Categories Spinach Soup

Time 50m

Yield 8

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.7 g, Fat 5.8 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 666.9 mg, Sugar 4.1 g

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