Here is the recipe for Jerk spiced chicken and Vegetable Soup
Ingredients (serves 4)
For the jerk seasoning- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1/2 tablespoon of ground ginger
- 1 tablespoon of dried thyme
- ½ nutmeg, grated on a fine Microplane
- 1 teaspoon of freshly ground white pepper
- 1 teaspoon of freshly ground black pepper
- ½ tablespoon of ground cinnamon
- 1 tablespoon of ground all spice
- 1 tablespoon of smoked paprika
- 1 teaspoon of cayenne pepper
- 2 tablespoons of brown sugar
- 1 tablespoon of red pepper flakes
For the soup
- 1 onion, finely diced
- 3 fat garlic cloves, minced
- 1 tablespoon tomato puree
- ½ red pepper, deseeded and finely diced
- ½ green pepper, deseeded and finely diced
- ½ yellow pepper, deseeded and finely diced
- 1 medium potato, peeled and diced
- 1 medium carrot, peeled and diced
- 1 litre chicken or vegetable stock
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 corn on the cob
- 400g cooked chicken, chopped
- Large handful of spinach, finely chopped
- Himalayan pink salt
- Freshly ground black pepper
Method
To make the jerk seasoning
Tip all the seasoning ingredients into a large pestle and mortar and grind to a fine powder. Store in a sealed jar for up to six months.
To make the soup
- Heat the oil in a large saucepan on a medium heat and tip in the onions and garlic. Sauté for around 5 minutes until soft.
- Add the tomato puree, diced peppers and a tablespoon (or more) of your jerk seasoning mix and cook for 2-3 minutes.
- Tip in the potato and carrot and stir well in. Pour in the stock and sprinkle over the oregano and thyme.
- Cut each corn into 4 or 5 pieces and give them a quick rinse before adding to the saucepan.
- Add the chicken, bring the soup to a boil then reduce the heat and simmer for 20-30 minutes.
- Just before serving add the chopped spinach and stir through. Taste the soup and adjust the seasoning if necessary.
- Ladle into warmed bowls and serve with crusty bread or a bowl of fluffy white rice.
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