Jamaican Pepperpot Soup (Vegan)

Learn how to make Jamaican Pepperpot Soup this is a vegan rendition with leafy green callaloo, vegetable broth, coconut milk, spinners, herbs, spices, okra, sweet potato, cho cho, pumpkin, yam and jackfruit as a meat substitute. A wholesome bowl of goodness that is delicious, soulful and comforting.

Course Soup

Cuisine Jamaican

Prep Time 40

Cook Time 1 50

Servings people

Calories 322kcal

Author Charla

Ingredients

To tenderise the jackfruit

1-2 can(s) of green jackfruit drained
2 cups vegetable broth

To make the soup

2 tablespoon olive oil
1 small onion chopped
2 scallion sliced
4 garlic cloves minced
8 cups vegetable broth
2 cups coconut milk
6 cups callaloo tightly packed
½ lb pumpkin chopped
1 cho cho chopped
1 small sweet potato chopped
½ lb yam chopped
1 cup okra sliced
1½ teaspoon onion granules
1½ teaspoon garlic granules
1 teaspoon black pepper
1 teaspoon pink salt
1 tablespoon pimento berries
4 tablespoon cock soup mix
8 sprigs of thyme
1 scotch bonnet
black pepper and pink salt to taste

To make the dumpling

1½ gluten free flour
½ cup warm water (have this on standby, you most likely won't use it all)
¼ teaspoon pink salt

Instructions

Place the jackfruit in the instant pot.
Pour in 2 cups of the vegetable broth.
Put the lid on and switch the knob to the "sealing" position.
Pressure cook on "high" for 10 minutes (the pressure cooker will take afew minutes for the pressure to build before it starts).
After the given time, leave the unit for 10-15 minutes to perform a natural release before switching the knob to the "venting" position.
Use a slotted spoon to carefully remove the jackfruit and set aside.
Heat the olive oil in a large stock pot on medium heat.
Saute the onion, scallion and garlic until soft and translucent.
Pour in both the 2 and 8 cups of vegetable broth into the pot.
Pour in the coconut milk.
Add half of the callaloo to the pot then use an immersion blender to break it down.
Add the remaining half of the callaloo.
Add the pumpkin, cho cho, sweet potato, yam, okra, onion/garlic granules, black pepper, pink salt, pimento berries, cock soup mix, thyme and scotch bonnet then stir.
Mix everything together then add the jackfruit.
Place the flour in a medium sized bowl along with the pink salt.
Add the warm water slowly to form a pliable dough (you probably won't use all of the water).
Pinch off a small amount of the dough and roll it in between your hands so it is elogated like a sausage.
Carefully add the spinner(s) to the soup and repeat this process with the rest of the dough.
Put the lid on reduce the heat to medium-low and simmer for 1-1½ hours (you can stir the soup a few times throughout this time).
After the given time do a taste test, add black pepper and pink salt if needed.
Remove the thyme and scotch bonnet before serving.

Notes

This is the recipe that you will need for my homemade Cock Soup Mix and Vegetable Broth.
If you are unable to get hold of callaloo, spinach is a great substitute I ended up using both callaloo and spinach for this recipe.
You will need a stock pot that holds atleast 4 quarts/3 litres.
Feel free to add a variety of different ground provisions, you can rotate and swap some things so use the ingredients as a general guide.
Keep the scotch bonnet whole, don't prick it unless you want your soup fiery.
It is highly recommended to pressure cook the jackfruit first because this will make the texture extra soft and gives it more taste.

Nutrition