Jamaican Spinach Soup

Jamaican Spinach Soup

66
SYNCHORSWIM 3

"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)."

Ingredients

50 m {{adjustedServings}} servings 124 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

66
  1. 82 Ratings

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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 ...

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 ...

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 c...