Pepperpot Soup

Name: Pepperpot Soup
Ingredients: 1 pound spinach (frozen) (chopped ); 2 carrots (diced); 2 onion (diced); 2 tablespoons garlic (chopped ); 1/2 pound potatoes (peeled and diced); 1/2 pound calabaza (peeled and diced); 1/2 pound taro (peeled and diced); 1 tablespoon oregano , dry; 1/2 pound corn on the cob (frozen corn); 3 tablespoon thyme fresh leaves; 2 bay leaves; 1 teaspoon whole allspice; 1 poblano pepper; 4 quarts vegetable stock (low-sodium); 3 tablespoons cilantro (fresh leaves) (chopped ); 2 scallions

Written by Pritikin Chefs

0.6 min read

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Pepperpot Soup

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Vegan, Vegetarian

Yield: people

Materials

1 pound spinach (frozen) chopped
2 carrots diced
2 onion diced
2 tablespoons garlic chopped
1/2 pound potatoes peeled and diced
1/2 pound calabaza peeled and diced
1/2 pound taro peeled and diced
1 tablespoon oregano , dry
1/2 pound corn on the cob (frozen corn)
3 tablespoon thyme fresh leaves
2 bay leaves
1 teaspoon whole allspice
1 poblano pepper
4 quarts vegetable stock (low-sodium)
3 tablespoons cilantro (fresh leaves) chopped
2 scallions

Instructions

In a large stockpot, combine all ingredients except cilantro and scallions.
Bring to a boil. Reduce to simmer and cook for 1 hour.
Add cilantro and scallions. Simmer for another 20 minutes.

recipe