Best Jamaican Spinach Soup Recipes

Jamaican style spinach recipe image

Provided by Lesa

Number Of Ingredients 12

400 g Spinach
1 Hand full of baby pump tomatoes (Chopped)
1 Small onion (Sliced)
1 Bell pepper (Chopped)
2 Garlic clove (Crushed)
6 Chestnut mushroom (Chopped)
200 g Saltfish (codfish) (Boneless & skinless)
3 Sprig fresh thyme
¼ Scotch bonnet pepper (Seeds remove and finely chopped)
¼ tsp Black pepper
¼ tsp Salt (Or to your taste )
Extra-virgin olive oil

Steps:

Wash the excess salt from the fish. In a saucepan with fresh water put to saltfish to boil over medium heat for about 10 minute.
Remove from heat, drain the boiled water away and wash the fish again. Drain away as much of the water as possible from the fish. Flake the fish and set aside.
Wash the spinach and put a side to drain.
In a sauté pan add a drizzle of olive oil, put the onion and garlic to gently sweat until soft over low heat.
Add the thyme, the scotch bonnet pepper (if using it) and the flaked fish. Stir continuously for 3 minutes, making sure not to burn the food.
Stir in the tomato, bell pepper, and mushroom. Cover to simmer for about 5 minutes until the vegetables become tender.
Add the spinach, salt, black pepper and stir to combine everything. Simmer until the spinach is cooked

Nutrition Facts : Calories 215 kcal, ServingSize 1 serving

Jamaican Pepper Pot Soup image

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.