Jamaican Spinach Soup So Tasty

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Jamaican Spinach Soup

"This soup is oh-so yummy, smooth to make, and the aromas will make your mouth water. Serve with a few crusty bread. Freezes well, so it's great for lunches and leftovers (no longer that there can be any left)."

Ingredients :

3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons clean ginger root, minced
1 tablespoon turbinado sugar
2 teaspoons sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon floor nutmeg
2 potatoes, peeled and diced
four cups chopped zucchini
6 cups vegetable inventory
1 pinch cayenne pepper
1 cup chopped fresh spinach
half red bell pepper, minced

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Heat the oil in a big pot over medium warmness. Stir in onion, celery, garlic, ginger, and sugar. Cook five minutes, till onion is soft. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour inside the vegetable stock. Bring to a boil, lessen warmness to low, and simmer 10 minutes, or until potatoes are smooth.
Remove soup from warmth, season with cayenne pepper, and stir in spinach. Using a hand blender, combo soup until smooth. Garnish with red bell pepper to serve.

Notes :

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