A vegan version of the popular Jamaican soup, kidney beans and root vegetables in a delicious spiced broth with dumplings.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Soup
Cuisine Jamaican
Servings 4
Calories 710kcal
Ingredients
2tablespoonsvegetable oil
2medium onionsdiced
4clovesgarlicminced
2medium carrotsdiced
2medium potatoesdiced
1large sweet potatodiced
6sprigs of thyme
½teaspoonsmoked paprika
½teaspoonturmeric
½teaspoonsweet paprika
½teaspooncelery saltor celery seeds
½teaspoonfreshly cracked black pepper
8allspice berries
1Scotch bonnet
2litres vegetable stock
400mltin coconut milk
2tins kidney beans400g tins
Dumplings
130gall-purpose flour
80mlwater
1teaspoonsalt
Instructions
Heat the oil in a large pot over medium heat. Once hot add the diced onion, minced garlic and diced carrots with a good pinch of salt. Sauté until the onions are soft and translucent, around 10 minutes.
Add the diced potatoes, sweet potatoes and sprigs of thyme. Continue to sauté until the potatoes are just beginning to turn soft, around 6 minutes.
Add the smoked paprika, turmeric, sweet paprika, celery salt, cracked black pepper and the whole allspice berries. Mix everything together to coat the vegetables in the spices and continue to cook for 1 minute.
Add the vegetable stock to the pan with the whole Scotch bonnet. Bring to a boil and reduce the heat to a gentle simmer.
While the soup is coming to a boil make the dumplings.
Combine the flour and salt in a mixing bowl. Add the water and mix thoroughly to create a sticky yet manageable dough. Knead on a floured surface for a few minutes then divide into your desired sizes, we made 30 dumplings.
Roll each dumpling in your hands to make a sausage shape, don't make them too thin.
Once they are all made, place all the dumplings into your soup until cooked through, around 10 minutes.
Drain and rinse the kidney beans and add them to the soup along with the coconut milk. Cook for a further 5 minutes to heat the kidney beans though.
Taste and adjust the seasoning. The amount of salt needed will depend on the amount of salt in the vegetable stock. We added a further ½ teaspoon of salt at this stage.
Remove the Scotch bonnet, allspice berries and sprigs of thyme before serving your Jamaican Red Peas Soup.