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Turmeric Flavoured Vegetable Soup

A warm, plant-based soup with Indian flair.
5 from 1 vote
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Course: Main Course
Cuisine: Caribbean
Keyword: Gluten-free, Vegan
Servings: 4
Calories: 277kcal

Ingredients

  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 2 tbsp turmeric juice
  • 8 stalks scallion diced
  • 4 cloves garlic minced
  • 1 tbsp celery minced
  • 6 sprigs thyme
  • 10 cups water
  • cup chick peas cooked
  • ½ lb pumpkin cubed
  • 6 cups spinach chopped
  • 16 allspice berries tied in cheese cloth
  • 1 scotch bonnet pepper
  • 1 inch Ginger finely grated
  • 1 teaspoon salt to taste

Instructions

  • Add coconut milk to a large pot over medium heat. Add the scallions, onions, and celery. Stir and allow to soften for roughly 5 minutes. Stir in the scallion, garlic and pimento berries.
  • Add water and stir then bring to a boil. and then add the peas, pumpkin, carrot and spinach. Cover the pot and leave for 20 minutes.
  • During this period, monitor the pot by stirring to check for desired consistency and to prevent burning. Add water and additional spices as desired.
  • Remove pimento berries in cheesecloth (if used) and serve.

Nutrition

Calories: 277kcal | Carbohydrates: 32g | Protein: 10g | Fat: 15g | Saturated Fat: 11g | Sodium: 668mg | Potassium: 994mg | Fiber: 9g | Sugar: 6g | Vitamin A: 9438IU | Vitamin C: 32mg | Calcium: 168mg | Folate: 234µg | Iron: 8mg | Phosphorus: 242mg | Zinc: 2mg

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