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Jamaican Spinach Soup

After heavy stews all winter, this Jamaican spinach soup is crisp and fresh. Serve up next to grilled chicken for a delicious spring dinner.

Paleo Jamaican Spinach Soup Recipe - Real Plans

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.

 

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Jamaican Spinach Soup

  • 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

  1. 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.
  2. 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.
  3. 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

  • 4
  • 278
  • 10g
  • 37g
  • 10g
  • 10g
  • 8g
  • 4mg
  • 21g
  • 1942mg

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