Recipe

Jamaican Green Velvet Soup Recipe

	Jo_jo_ba / All my dishes 1 year, 5 months ago 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.... More Prep:30m Cook:30m Servings:4	Jo_jo_ba
	spinachy potatoey spicy peppery rich silky gingery garlicky sweet savoury soupy oniony squash zucchini spicy zippy hot fresh toronto restaurant easy healthy antioxidants vegan fibre lowfat lowcal lunch

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Ingredients

1/2 cup water

1 large yellow onion, diced

1 medium stalk celery, chopped

5 cloves garlic, chopped

2 tbsp minced fresh ginger

1/2 tbsp brown sugar

2 tsp kosher salt

1/4 tsp turmeric

1/4 tsp allspice

1/4 tsp nutmeg

10 oz red potatoes, diced

4 medium zucchini, chopped

6 cups Roasted Vegetable Stock (http://www.grouprecipes.com/60238/rich-roasted-veggie-stock.html)

1/2 tsp cayenne pepper

1/2 red bell pepper, minced

1 cup (packed) baby spinach

Directions

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.

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Comments

jo_jo_ba 1 year, 5 months ago said:
Amount Per Serving
Calories: 110.2
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 1,426.9 mg
Total Carbs: 24.1 g
Dietary Fiber: 2.6 g
Protein: 2.6 g
WW Points: 1.5

lunasea 1 year, 5 months ago said:
This sounds delicious, too. Thanks for all of your wonderful offerings here. I'm saving this one, too. :)

waterlily 1 year, 4 months ago said:
This sounds heavenly!

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