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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. Check out Vegan Spinach Artichoke Dip, Spinach Tofu Salad, Potato, And Spinach Curry.
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 prepared. In the Caribbean, the leafy greens of choice are callaloo or taro leaves and in North America, it is spinach or kale.
Vegan Spinach Soup Ingredients
- Coconut Oil
- Onion
- Garlic
- Green Onion
- Celery
- Thyme
- Spinach
- Vegetable Bouillon
- Coconut Milk
- Vegetable Broth
- Allspice
- Scotch Bonnet Pepper
- Potato
- Dumpling (optional)
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.
- 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 them into the palm of your hands to make long thin dumplings. Drop into the simmering stew.
Other Flavor Vegan Soups To Try
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Categories
- Categories: Gluten-Free, Vegan
- Course: Soup
- Cuisine: American
Nutrition
(Per portion)- Energy: 248 kcal / 1037 kJ
- Fat: 17 g
- Protein: 8 g
- Carbs: 17 g
Cook Time
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
- For: 4 Servings
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 the simmering stew.
This soup was so delicious! I added in more spinach, some green plantain along with the potato and left out the scotch bonnet. My 6- year old who is not really a soup fan said this was good! I also increased the batch for dumplings since those are always a favorite part of the soup in my house. Definitely making this again- Thank you!!
Can I try this with kale as a substitute for the spinach
Yes Jay, it will work