jamaican spinach soup

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger root, minced
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 potatoes, peeled and diced
• 4 cups chopped zucchini
• 6 cups vegetable stock
• 1 pinch cayenne pepper
• 1 cup chopped fresh spinach
• 1/2 red bell pepper, minced

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.
• 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.