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0
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minReady in -
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275
calCalories
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:
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, cook until soft, about 5 minutes.
- Add all the remaining vegetables, thyme, and scotch bonnet pepper, cook for another 10 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil.
- Reduce heat to low and simmer for about 2 hours until all vegetables are tender.
- Serve hot, garnished with parsley.
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