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two bowl of soup
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Jamaican Gungo Peas Soup

Jamaican gungo peas soup - Vegan, vegetarian, gluten free
Course Soup
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 220kcal
Author Charla

Ingredients

  • cup of dried gungo peas
  • 1 litre of vegetable stock see post for recipe
  • a bunch of callaloo approx 2 cups worth shredded (or spinach)
  • 2 large spring onions chopped,
  • 4 sprigs of thyme or 1 tablespoon of thyme
  • 1 tablespoon pimento seeds ½tsp of ground allspice
  • 1 large sweet potato peeled and cut into chunks
  • 1 large piece of yellow yam peel and cut into chunks
  • 1 small onion sliced
  • 3 garlic cloves minced
  • 1 teaspoon of black pepper
  • 1 scotch bonnet or use 1 fresh chilli
  • 1 large carrots sliced (optional)
  • 1 cho cho (optional)
  • pink salt to taste

Instructions

  • Place the gungo peas in a large pot with water and leave to soak overnight.
  • Discard the water that soaked the gungo peas and rinse thoroughly.
  • Then add another batch of water (approximately 5 cups) to the pot with the peas, bring to the boil uncovered for around 1 hour or until slightly tender. The peas will cook in it's entirety when added to the soup but do make sure they have cooked for the most part.
  • Meanwhile, proceed with preparing the base of the soup, add the stock to the pot and bring to the boil.
  • Add the scallion, pimento, garlic, thyme and sliced onions to the pot with the stock and give a good stir.
  • Reduce the heat to a low simmer, cover with lid on for 15 minutes to allow the aforementioned to infuse.
  • Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and cho cho (if you're adding) to the pot. Carefully add the scotch bonnet, ensuring it doesn't burst to release the heat, we want the flavour to penetrate the soup not heat.
  • Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture (add more vegetable stock/water if needed).
  • Do a taste test and adjust for pink salt and black pepper if needed
  • Serve accordingly.

Nutrition

Calories: 220kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 1255mg | Fiber: 9g | Sugar: 5g | Vitamin A: 8877IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 2mg