Jamaican Spinach Soup Recipe - Allrecipes.com
Jamaican Spinach Soup Recipe
  • READY IN 50 mins

Jamaican Spinach Soup

Recipe by  

"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)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2008

This recipe is ridiculous in the best way possible. Try it! Don't worry if you don't use every specific ingredient -- mix and match, improvise...but do use fresh ginger instead of powdered if possible.

 
Most Helpful Critical Review
Sep 19, 2005

I would have rather used chicken stock with this recipe, vegetable stock dose not give it enough falvor, with the veg stock I had to hit it with quite a bit of salt, vinager, and fish sauce to get enough bite to it.

 
Nov 06, 2006

Great flavor! I made it with sweet potatoes and omitted the sugar and celery. I zapped the potatoes in the microwave for 7 minutes before chopping them, so they were just right after 10 minutes of simmering. I like a chunkier soup, so I removed about 1/3 of the veggies, pureed the soup with a stick blender, and added the veggies back in; the texture was perfect. One word of caution: Even if you love spicy food (which I do), don't overdo it on the cayenne. I did, and although the soup was still delicious, the cayenne overpowered the other flavors.

 
Jul 01, 2006

Excellent flavor. Trying to use up my potatoes and spinach, I did add more than called for and I also didn't puree the soup, I just used a potato masher and mashed. It was a thick and chunky consistency and quite tasty. Will definitely make again.

 
Jan 25, 2008

Unique soup, I love the ginger. I tripled the spinach and could even add more as it really cooks down. I went ahead and pureed it all but found a few potato chunks which were nice, so next time I'll leave some more chunky. I'd actually like a little more garlic and maybe some black pepper as well, I went lite on the cayenne just incase :-) I'm looking forward to eating it tomorrow and seeing if its even better.

 
Jan 26, 2007

Well this was my first attempt ever at making soup and it turned out pretty well, if I do say so myself! I used a hand mixer to blend and it spattered EVERYWHERE, even on the lowest setting. The total prep/cok time this took me was 1 1/2 hours (compared to the suggested 35 mins). Wondering if anyone peeled the zucchini or left the skin on?? It tastes great and has wonderful presentation capabilities with the red pepper garnish. And I agree on watching the amount of cayenne :)

 
Feb 25, 2012

One of the best! We stored up a batch in the freezer

 
Mar 21, 2011

Very tasty last minute dish! I didn't exactly follow the recipe but the basics were all in there. I added added carrots, subbed cinnamon and cumin for allspice and added a can of garbanzo beans to make it a little heartier. I like a thicker soup so the garbanzo beans were a great addition, I think maybe more potato would be good too. I will definitely be making this again.

 

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Nutrition

  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 667 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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