"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)." — SYNCHORSWIM
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fresh ginger root, minced
potatoes, peeled and diced
chopped fresh spinach
red bell pepper, minced
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.
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.
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.
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.
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.
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Spinach Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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