Green Veggie Swamp Soup [Jamaican Style]

Up close shot of soup in a white bowl with a spoon and peppers.

5 from 1 vote

Green Veggie Swamp Soup [Jamaican Style]

Get ready for this warming Immune-Boosting Green Veggie Swamp Soup, made with spicy Jamaican green seasoning + featuring delicious dumpling spinners, this soup is a flavorful powerhouse. Loaded with immune-boosting ingredients, including an abundance of greens, garlic, ginger + wholesome chicken broth, it's simply AMAZING. Get ready to elevate your soup game with this vibrant and nourishing recipe! Completely Dairy-free + Freezer Friendly. Gluten-free + Vegan Option.

Prep Time20

Cook Time55

Total Time1 15

Course: Main Course, Soup

Keyword: bell peppers, dinner, easy, greens, healthy, immune-boosting, Jamaican, lunch, soup, spicy, stovetop, veggies, winter

Servings: servings

Calories: 98kcal

Author: Shanika

Ingredients

KALE BROTH:

4 cups organic vegetable stock or water
1 bunch organic kale, stems removed + roughly chopped

SOUP:

2 Tbsps Jamaican Green Seasoning, store-bought or homemade
1 tablespoon extra virgin olive oil
2 cups chicken bone broth, organic (You can sub with veggie stock or water)
4 garlic cloves, minced
2 inches ginger root, peeled + minced
2 celery stalks, chopped
2 scallions, chopped
2 fresh thyme sprigs
1 cup organic parsley
1 organic green bell pepper, chopped
2-3 scotch bonnet peppers, chopped + whole (adjust based on desired level of spiciness)
3 baby Yukon or Russet potatoes, peeled + cubed
1 teaspoon sea salt
Pinch of black pepper

ROUND DUMPLINGS [AKA JAMAICAN SPINNERS]:

½ cup organic all-purpose flour
2-3 Tbsps filtered water
Pinch of sea salt

US Customary - Metric

Instructions

PREP THE KALE:

Strip the leaves from the bunch of kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Cover the kale leaves with water and add 1-2 Tbsps of white or apple cider vinegar and let them soak for 10-15 minutes. Drain, rinse twice, and set aside.

MAKE THE KALE BROTH:

In a dutch oven over medium-high heat, add the kale and veggie broth or water. Bring to a boil and allow the kale to cook for 8-10 minutes or until they become wilted and softened. Using a skimmer or wide spoon, add the cooked kale to a bowl of ice cold water to stop the "cooking process". After about 3-4 minutes, drain and set aside. NOTE: Don't discard the water----you'll need it for later!

BLEND EVERYTHING TOGETHER:

Add the cooled cooked kale, chopped bell peppers, scallion, ginger, ½ the amount of chopped celery, parsley, and bone broth to a high-powered blender and blend until smooth, about 1-2 minutes. NOTE: Add a bit more water if needed for a smoother consistency.

TO MAKE THE SOUP:

In the same dutch oven, add the olive oil and add the garlic, sautéing until fragrant and translucent, about 1-2 minutes.
Add the Jamaican Green Seasoning, salt, and black pepper and stir together until combined. Add the blended "greens" mixture, the kale "broth", remaining celery, cubed potatoes, thyme sprigs, and scotch bonnet peppers, stirring to combined. Bring everything to a boil and then reduce heat to low so that everything simmers for about 10-15 minutes.

TO MAKE THE ROUND DUMPLINGS:

Start by adding the flour, and salt to a bowl and whisk everything together. Slowly add the cold water and gently knead together until a stiff dough is formed. NOTE: Do NOT ADD ALL THE WATER AT ONCE; DON'T MAKE THE DOUGH TOO MOIST!
Pinch off a small pieces of dough and gently roll dough into the palms of both of your hands together until a round small ball-like dumpling is formed. Repeat until all dumplings are made. Add dumplings to the soup and stir them in gently.
Continue to simmer the soup for another 10 minutes or so, until potatoes are tender once tested with a fork and dumplings are fully cooked through. Add additional salt, to taste if necessary.
Remove from heat, discard of thyme sprigs, and serve immediately into prepared bowl(s) and enjoy with a side of crackers, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.
GLUTEN-FREE DUMPLINGS: You can substitute flour with GF flour to make these dumplings gluten-free friendly.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.

Nutrition