janet @ the taste space

Jamaican Jerk Plantain Soup

In Mains (Vegetarian), Soups on January 8, 2015 at 7:35 AM

Jamaican Jerk Plantain Soup

Woosh! Can you see the steam? One perk of the black background, although it also picks up the dust, too! HA!

Hope you are keeping yourself warm during this recent freeze. It was -30C/-22F overnight with wind chill. It is times like this that you can remind yourself: only a few short months until our wedding/honeymoon in the Caribbean. And then you remind yourself: WHAT ELSE DO I NEED TO DO???? Thankfully my Mom keeps reminding me of all things I don’t know: making the veil, finding something borrowed, etc. While Rob and I take care of the very hard decisions: garifuna dancers vs firedancer (we chose both!!) and where to go for photos (beach vs jungle… vs where are cliffs.. we want cliffs).

In any case, here is another bowl of a warm, vibrant soup/stew. Jamaican jerk inspired with allspice and thyme (and also cinnamon, cloves and nutmeg) with colourful red bell peppers, yellow plantains and chickpeas with a sprinkle of green onions swimming in a fragrant coconut broth. This is not a hot and spicy soup (like most things jerk), so add as much heat as you like.

Are you already longing for the summer?

Jamaican Jerk Plantain Soup
I am sharing this with Souper Sundays, Recipe Clippings, and Vegetable Palette.

Jamaican Jerk Plantain Soup
Adapted from The 30 Minute Vegan: Soup’s On

1 tbsp coconut oil, or oil of choice
1 medium onion, chopped
4 garlic cloves, minced or pressed
1 tbsp fresh ginger, grated
1 dried ancho chile, deseeded and chopped
1.5 cups chopped red bell pepper
2 tsp dried thyme
1 tsp ground allspice
1 tsp salt, or to taste
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 cups vegetable broth or water
1 (15 oz) can coconut milk
2 cups cooked chickpeas
1 bay leaf
1 cup thinly sliced carrots
2 ripe plantains, peeled and sliced
3 tbsp lime juice (1 lime)
1 tbsp tamari, or to taste
1/2 cup thinly sliced green onions

1. In a large pot over medium heat, heat oil. Once hot, add onion and saute for 5 minutes until translucent. Sprinkle with salt. Stir in garlic, ginger, chile until fragrant, around 2 minutes more.

2. Stir in the red bell pepper, thyme, allspice, cinnamon, nutmeg, cloves, broth/water, coconut milk, chickpeas, bay leaf and carrots. Raise heat and bring to a boil. Reduce heat, cover and simmer for 5 minutes.

3. Stir in the plantains, and cook an additional 10 minutes, stirring occasionally. Add the lime juice, tamari, and green onion. Season to taste. Remove bay leaf prior to serving.

Serves 4.

  1. It’s not that cold here in Scotland, but it is horrible, wet and very windy, so a nice bowl of warming soup always goes down well. This one looks really interesting, thanks for joining me for #RecipeClippings

  2. I don’t know how I missed the news about your wedding. Congratulations! Where are you going? (I got married in St. Lucia and it was heaven.)

  3. I didn’t realize you guys were getting married so soon! A tropical wedding sounds really fantastic, and I bet it sounds even better to you guys (it is NOT that cold here, let’s just say). Spicy savory soup sounds like a perfect way to get warm and dream of the tropics!

  4. Its really really cold here also! I have been eating soup for Breakfast! Always wanted to try Plantains going to try this! Congrats getting married!

  5. Wonderful soup thanks-Will get down to the market and buy plantain asap! congratulations on your upcoming wedding, and happy new year:) I’m also looking forward to summer, but happy that spring with all the flowers is coming first!

  6. Soup sounds good. I will need to figure out whether to use bananas or give plantains another try (I don’t quite know what I didn’t like about them).

    Best wishes on the upcoming nuptials!

  7. Wow your wedding is SO SOON! I’m so excited for you! From what I am told, planning always seems like it will never get done, but somehow it always does. Make sure you are taking time for YOU as well!

    This soup looks amazing. I have been all about the plantains recently.

  8. looks yummy!! I’m always looking for ways to incorporate more Jamaican flavors and plantain into my diet. beautiful!

  9. Gracious me. I would love this. All of those flavors. Yum. Lucky you getting to escape the cold. Winter in Canada is simply dreadful but this dish would cheer me up for sure.

  10. Jan-ET! I didn’t know you were getting married! Did I miss the announcement?! You are some badass chick, girl. Planning a wedding and while working, toughing it out at the gym/rehab, AND keeping up with the blog? You’re kind of my hero. 😀 I am hoping (read: begging) that you will be sharing pictures of the glorious day and following honeymoon with your adoring readers. 🙂

    • Hey Liz, You are too kind. Rob and I haven’t really made any announcements, other than to the very few people invited to our wedding.. which when I explain how small and intimate (and warm, in a faraway land), does it make any sense how we could pull it off in just a few months. And a mom who helps from afar, otherwise there would have been no paper invitations. If we like the photos, I will certainly share a few teasers. 🙂

  11. Such a bright and colorful bowl of soup–gorgeous. I love all of the flavors in this too. I need to cook more with plantains! Thanks for sharing with Souper Sundays this week. 😉

  12. Seriously looks good. Thank you for sharing with #vegetablePalette, the round up should be up tomorrow.

  13. […] chocolate to your meals. Cocoa jerk tofu tacos. No stranger to brightly flavoured jerk foods (e.g. Jamaican Jerk Plantain Soup and the ever classic Jamaican Jerk Tempeh Wraps), I have never seen it with the addition of […]

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