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Vegan Vegetable Soup (Gluten Free)

This delicious, heart warming soup is made from roasted almond butter, vegetable stock, sweet potato, cassava dumpling, seasoning and much more. This is a great alternative to using peanuts, making it allergy friendly and inspired by West Africa's groundnut soup with a Caribbean flare.
Course Soup
Cuisine african, Caribbean
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 752kcal
Author Charla

Ingredients

  • 2 tablespoon olive oil (28g)
  • 1 medium sized onion chopped
  • 4 garlic cloves minced
  • 2 scallion
  • 1 teaspoon ginger grated
  • 2 cups passata 500g
  • 1 red bell pepper chopped
  • 6 cup vegetable stock (1.42 litres)
  • 1 can coconut milk (100ml/14oz)
  • 1 cup almond butter (250g)
  • 2 medium red skin sweet potato peel and cubed
  • 1-2 cho cho/christophine chopped
  • ½ cup okra fingers (50g) sliced
  • 8 sprigs of fresh thyme tied together
  • 2 teaspoon shado beni (10g)(or cilantro)
  • 2 tablespoon All purpose seasoning (30g)
  • 1 scotch bonnet pepper
  • black pepper and pink salt to taste
  • a batch of cassava dumplings

Instructions

  • Add the olive oil to a large stockpot on medium heat.
  • Proceed to sautee the onion, scallion, garlic, ginger and bell peppers in the stockpot until they are soft and tender.
  • Stir in the passata, coconut milk and vegetable stock then bring to the boil and reduce to low heat.
  • Allow the passata/stock to simmer with the lid on for 10 minutes so all of the ingredients are fully infused.
  • After 10 minutes stir in the almond butter until it melds into the soup
  • Add the cho cho, okra and sweet potatoes
  • Season the soup with the all purpose seasoning, chado beni and thyme.
  • Simmer on medium-low heat for a total of 25-30 minutes during the simmering time prepare the cassava dumplings and set aside..
  • After 20 minutes add the dumplings and simmer for a further 15-20 minutes.
  • Season with black pepper and pink salt to taste.
  • Discard the thyme stems and scotch bonnet before serving accordingly.

Notes

  • You can use any variation of dumpling in this recipe - Coconut Dumpling, Boiled Dumpling or Cassava Dumpling.
  • This is the link of the Vegetable Broth and All Purpose Seasoning.
  • Don't freeze the soup, it is best to serve it straight away or re-heat and serve.
  • Consume any leftover soup within 2 days.
  • You will need a large stock pot that holds 2 quarts/2 litres.
  • Feel Free to add any additional vegetables to the soup.
  • You can use fresh or dried herbs, but fresh is always better (if possible).
  • Use either smooth or chunky almond butter.

Nutrition

Calories: 752kcal | Carbohydrates: 109g | Protein: 15g | Fat: 31g | Saturated Fat: 8g | Sodium: 147mg | Potassium: 1171mg | Fiber: 12g | Sugar: 16g | Vitamin A: 6423IU | Vitamin C: 65mg | Calcium: 341mg | Iron: 10mg