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I decided to make this vegan spinach soup that is similar to traditional Jamaican pepperpot soup, I used spinach instead of callaloo and the result was remarkable.
My other Jamaican soup recipes are also a huge hit whenever I serve them, my Red Peas Soup, Pumpkin Soup, and Gungo Peas Soup are a must try.
Pepperpot soup is an African stew that originated in West Africa and made its way to the Caribbean and Atlantic coast of North America by the Slave trade.
The traditional version had meat, starches, leafy greens cooked in a flavorful seasoned broth with hot peppers.
Depending on the location, different leafy green vegetables were used, for example, in the Caribbean the leafy greens of choice is callaloo or taro leaves and in North America, it is spinach or kale.
How To Cook Vegan Spinach Soup
To make the spinach soup vegan, I not only omitted the meat but I boost the flavor by including onion, garlic, green onions, thyme, vegetable broth, vegetable bouillon, Scotch bonnet pepper and allspice berries cooked in coconut milk.
I also added potatoes and dumplings to the stew and let it simmer until thickened. My family enjoyed it.
Other Vegan Stews To Try
Nutrition
- Energy:
- 248 kcal / 1037 kJ
- Fat:
- 17 g
- Protein:
- 8 g
- Carbs:
- 17 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 30 min
- Ready in:
- 45 min
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 3 green onions, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 2 cups spinach, chopped
- 1 vegetable bouillon
- 1 (15 ounce) can coconut milk
- 4 cups vegetable broth
- 6 allspice berries
- 1 Scotch Bonnet pepper
- 1 medium potato, or Caribbean sweet potato, peeled and diced
- 1 batch of Dumplings, (optional)
Dumplings
- 1/2 cup all purpose gluten-free flour
- 1/4 cup water
- 1/8 teaspoon salt
Instructions
- Heat oil in a large pot on medium heat, add onion and cook until soft, about 2 minutes. Stir in garlic, green onions, celery, thyme and cook until fragrant.
- Add spinach and stir until wilted. Add vegetable bouillon, coconut milk, vegetable broth, allspice berries, potatoes, dumplings and Scotch Bonnet. Bring to a boil, reduce heat to simmer for about 25-30 minutes.
For The Dumplings
- Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.
Haha, for some reason this included all the extra ingredients I had around my kitchen: a random can of coconut milk, container of baby spinach, a couple of shallots, celery, green onions, and more!
That’s awesome Logan, just the right ingredients to have on hand.
Hi Michelle,
Do you think this would taste good with kale instead of spinach? And with regular sweet potato instead of Caribbean sweet potato?
Kristin, I believe it will taste great as well. I just didn’t prepare the soup like that. If you try it with the adjustments, please let us know how it turned out.
Everyone loves a good soup and I love finding new ones.
Thank you Evie, hope you enjoy it.
Oh I need to try this…. I have a lot of frozen spinach… will it work if yes how much.
Thanks for the reply
Absolutely Philly, 2 cups frozen is great. This recipe is very forgiving.