Jamaican Spinach Soup
This easy, flavorful soup is based on a recipe from healthiersteps.com.
- 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)
- Heat the oil in a large pot on medium heat.
- Add onion and cook until soft, about 2 minutes. Stir in garlic, scallions, celery, thyme, allspice; and cook until fragrant.
- 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.
- 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.