After heavy stews all winter, this paleo Jamaican spinach soup is crisp and fresh. Serve up next to grilled chicken for a delicious spring dinner.
Hit the farmer’s market this weekend to pick up all the spring veggies in this soup and you may even locate a new source for raw honey. Locally sourced is ideal but another good option is to buy high quality online.
Jamaican Spinach Soup
- [awcr_rating type="averageRating"] stars
- 15m
- 25m
- 40m
Ingredients
- 1 onion
- 2 stalks celery
- 4 cloves garlic
- 1 inch fresh ginger
- 2 rutabaga, or other root veggie
- 4 zucchinis
- 1 lb fresh spinach
- 1/2 red bell pepper
- 3 tbsp. coconut oil, or ghee
- 1 tbsp. raw honey (we like this one)
- 2 tsp. coarse sea salt
- 1/4 tsp. turmeric
- 1/4 tsp. ground allspice
- 1/4 tsp. nutmeg
- 1 qt chicken stock
- 1 pinch cayenne pepper
Instructions
- Chop the onion and celery. Mince the garlic and ginger. Peel and dice the rutabaga; chop the zucchini and the spinach. Mince the red pepper.
- Heat butter or coconut oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and honey. Cook for 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in rutabaga and zucchini, and pour in the chicken stock. Bring to a boil, reduce heat to low, and simmer for 10 minutes, or until veggies are tender.
- Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
Nutrition
- 278
- 10g
- 37g
- 10g
- 10g
- 8g
- 4mg
- 21g
- 1942mg
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