Jamaican Spinach Soup

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).

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 124 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 onion, chopped
• 3 tablespoons olive oil
• 2 potatoes, peeled and diced
• 1 cup chopped fresh spinach
• 1 tablespoon turbinado sugar
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 pinch cayenne pepper
• ¼ teaspoon ground turmeric
• 2 tablespoons fresh ginger root, minced
• 2 teaspoons sea salt
• 6 cups vegetable stock
• ½ red bell pepper, minced
• 4 cups chopped zucchini

Recipe Instructions

Step 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.

Step 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.