Jamaican Green Velvet Soup
From jo_jo_ba 15 years ago
- 30 minutes to make
- Serves 4
This is a wonderfully spicy, richly textured and brilliantly coloured soup - the just wilted baby spinach plays beautifully with the sweet pureed base heightened by just a touch of nutmeg and ginger. Another winner from the Fresh restaurant in Toronto.
Ingredients
- 1/2 cup water shopping list
- 1 large yellow onion, diced shopping list
- 1 medium stalk celery, chopped shopping list
- 5 cloves garlic, chopped shopping list
- 2 tbsp minced fresh ginger shopping list
- 1/2 tbsp brown sugar shopping list
- 2 tsp kosher salt shopping list
- 1/4 tsp turmeric shopping list
- 1/4 tsp allspice shopping list
- 1/4 tsp nutmeg shopping list
- 10 oz red potatoes, diced shopping list
- 4 medium zucchini, chopped shopping list
- 6 cups roasted vegetable stock (see recipe) shopping list
- 1/2 tsp cayenne pepper shopping list
- 1/2 red bell pepper, minced shopping list
- 1 cup (packed) baby spinach shopping list
How to make it
- Heat water in a large stockpot.
- Add onion, celery, garlic, ginger and sugar.
- Cook, stirring, 10 minutes.
- Add in salt, turmeric, allspice and nutmeg. Cook 2 minutes.
- Add potatoes, zucchini and stock. Bring to a boil.
- Reduce to a simmer, cover and cook 15 minutes.
- Stir in spinach and cayenne, cook uncovered 1 minute.
- Using a hand blender, puree smooth. Alternatively, transfer in batches to a traditional blender, puree and return to pot.
- Stir in red pepper pieces and serve.
The Rating
Reviewed by 6 people-
This sounds delicious, too. Thanks for all of your wonderful offerings here. I'm saving this one, too. :)
lunasea
in Orlando loved it
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This sounds heavenly!
waterlily
in Joplin loved it
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Nice flavor.
See Jamaican Green Velvet Soup for more slurping sayings.
7/1/15
pointsevenout
in Athens loved it
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