Soup Joumou

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This recipe is a vegan version of the soup joumou that Haitians devour on New Year’s Day.  This was a great soup to make because we got so many of the ingredients in our winter storage share.  It is a delicious soup!


Ingredients


  • 1# kabocha squash, seeded and cut into 8 pieces (I used a baby dumpling squash from our CSA farm)
  • 1 can whole coconut milk (not lite)
  • 2 quarts vegetable or chicken broth, divided
  • 2 tbsp sunflower oil or olive oil
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 3 tbsp chopped fresh thyme, divided (dry can be used if fresh is not available--use less)
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tbsp sea salt, divided
  • 2 cups shredded green cabbage (1/2#)
  • 1 cup chopped leek or green onions
  • 1 cup peeled and diced sweet potatoes
  • 1 cup diced potatoes (2 potatoes)
  • 1 cup diced turnips
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • Pinch of cayenne pepper
  • 1/4# small pasta (optional)
  • 1/2 cup loosely packed chopped cilantro
  • 3 tbsp fresh lemon or lime juice
  • 1 avocado, sliced (optional)
  • 1/2 cup cashews or pecans (optional)
  • 1/4 cup finely chopped scallions (optional)

Preparation

    1. Roast the squash in a 375 F oven until tender.  In a blender on high speed, blast squash and coconut milk until puréed.
    2. In a large pot over medium heat, warm grapeseed oil, and sauté carrot, celery, onion, 2 tbsp thyme, garlic, and 1 tsp salt until vegetables begin to soften 5 minutes. Add squash mixture, broth, cabbage, leek, sweet potato, potato, turnips, garlic powder, onion powder, 1 tsp salt, black pepper, red pepper flakes, clove, and cayenne. Cover, bring to a boil, then lower heat to medium and simmer, partially covered, until vegetables are just tender, 20 minutes. If using pasta, add 10 minutes before soup finishes cooking. Allow to cool slightly, then stir in cilantro, lemon juice, and remaining 1 tbsp thyme and 1 tsp salt. Garnish with avocado, cashews, and scallions, if desired.

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