- 3 tablespoons olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger root, minced
- 1 tablespoon turbinado 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
- 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.
03/02/2017
recipepes.com
Jamaican Spinach Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
