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Jamaican Spinach Soup

This easy, flavorful soup is based on a recipe from


  • 1 tablespoon olive oil (see note)
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3 scallions (green onions), chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • ½ tsp dried allspice
  • 2 cups (or more) fresh or thawed frozen spinach, chopped (see note)
  • 1 (15 ounce) can coconut milk
  • 4 cups vegetable broth, chicken broth, or water
  • ¼ tsp red pepper flakes or 1/2 jalapeño pepper, minced
  • 1 medium sweet potato, peeled and diced (see note)


  1. Heat the oil in a large pot on medium heat.
  2. Add onion and cook until soft, about 2 minutes. Stir in garlic, scallions, celery, thyme, allspice; and cook until fragrant.
  3. Add the spinach and stir until wilted. Add the coconut milk and broth. Bring to a boil, and reduce heat to simmer for about 25-30 minutes.
  4. If you want the soup to be extra smooth and creamy, which is how I like it, put it through a blender (do this in batches, and leave the top slightly ajar if the soup is still hot).


  • We used chopped kale instead of spinach because that’s what we had on hand.
  • We omitted the potato, in part because the soup would cook more quickly that way.
  • We used coconut oil because that’s what the original recipe calls for and because it does taste delicious in this recipe – but extra virgin olive oil really is heart-healthier.