• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
    Ready in

  • per
    Yield
  • 275
    cal
    Calories
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soup
  • Allergens:
  • Seasons:winter,fall
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

This hearty and vibrant Vegan Soup Joumou, traditionally known as the Haitian Independence Soup, is a rich blend of chunky vegetables and aromatic spices. Perfectly seasoned with a combination of garlic, thyme, and scotch bonnet pepper, this soup is a warming delight. The inclusion of hearty ingredients like pumpkin, turnips, and carrots makes it a filling meal that honors its cultural heritage while ensuring a delightful vegan experience.

Ingredients

  • 1 medium kabocha squash (peeled and cubed)
  • 4 cups vegetable broth
  • 1 large onion (chopped)
  • 2 carrots (peeled and sliced)
  • 2 potatoes (peeled and cubed)
  • 1 turnip (peeled and cubed)
  • 1/2 head cabbage (chopped)
  • 1 cup celery (chopped)
  • 2 tablespoons parsley (chopped)
  • 3 cloves garlic (minced)
  • 1 scotch bonnet pepper (seeded and minced, optional)
  • 1 teaspoon thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Steps:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and garlic, cook until soft, about 5 minutes.
  3. Add all the remaining vegetables, thyme, and scotch bonnet pepper, cook for another 10 minutes, stirring occasionally.
  4. Pour in vegetable broth, bring to a boil.
  5. Reduce heat to low and simmer for about 2 hours until all vegetables are tender.
  6. Serve hot, garnished with parsley.

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