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Vegan Soupe Joumou

(recipe, Ellen Kanner)

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I have taken the meat out of Marcel's Soupe Joumou but not, I hope, the heart. Great by itself or ladled over cooked brown rice.


  1. 1 Tbsp. coconut oil
  2. 1 onion, chopped
  3. ¼ cup garlic, chopped (Yeah, a ¼ cup. Got a problem?)
  4. ¼ cup ginger, chopped
  5. 1 jalapeño or ¼ habañero, chopped
  6. 1 large winter squash, diced
  7. 2 carrots, chopped
  8. 1 tsp. fresh thyme leaves
  9. 1½ tsp. allspice
  10. 4 cups vegetable broth
  11. 1 bunch collards or callaloo, chopped into bite-sized bits, or about 3 cups shredded cabbage
  12. Juice of 1 lime
  13. 1 bay leaf


  1. Heat oil in a soup pot over medium-high heat. Add chopped onion, garlic, ginger, and jalapeño. Sauté, stirring occasionally, until vegetables soften, about 8 minutes.
  2. Add allspice, chopped squash, and chopped carrots. Add greens a handful at a time. Stir just until greens wilt, about 3 minutes.
  3. Add broth and bring heat to high. When broth comes to a boil, add thyme leaves and bay leaf.
  4. Reduce heat to low, cover and simmer for half an hour, or until vegetables are tender.
  5. Squeeze in lime juice and season with sea salt and pepper.