Believe it or not, this hearty, spicy, veg-loaded soup is actually traditionally served at breakfast time in Jamaica. With its abundance of veggies, invigorating spices, and carbo-loaded refueling qualities, I can see why the Jamaicans consider this a hearty start to the day, however, I personally like to enjoy a big bowl of this on a winter’s eve, and with any luck, a leftover serve for the lunch the next day.
This recipe is a great way of using our zesty, sweet, and spicy Jamaican Jerk Seasoning and is a unique way of jazzing up a classic vegetable soup. I like to serve it with some cooked rice or quinoa and fresh coriander and lime juice for an added fresh zing.
Spices used in this recipe
Jamaican Jerk Spice Mix – Med
Jamaican Jerk Spice Mix blends sweet, savoury and hot spices in a way that is surprising and delicious. This blend packs a greater heat yet is sweeter than New Orleans Cajun Spice. Sweet, savoury and a little bit hot, this traditional Caribbean blend can be used as a dry rub, flavour base for a marinade or as a subtle flavour kick with a light sprinkling. Paired traditionally with chicken, it can also be used with seafood, pork, or veg.$3.45
Place a heavy-based pot on a medium heat with the olive oil. When hot, add your chopped spring onions and Jerk Seasoning and cook until fragrant (about 1 min). Add in your garlic, tomatoes, and chilli (if using) and cook for a further 3-4 mins.
Stir in the carrot, green beans, capsicum, and zucchini and toss in the spice mix before adding in the coconut milk. Bring to the boil then add your drained and rinsed tinned beans in. Reduce to a simmer and cover, leave for 15 mins until super fragrant. Season with salt and pepper to taste and serve with rice, fresh coriander, and lime.