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Vegan Soupe Joumou

From the collection
Serves 4


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

This content is from the Ellen Kanner collection.

There is 1 comment on this item
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100% recommend this recipe
1. by Jennifer Thorson on Mar 14, 2010 at 12:39 PM PDT

I made this for the youth group at my church as they prepared for a bake sale to benefit Haiti. It is delicious. Almost everyone there, including a three year old and a roomful of teens ate it gratefully. Thank you for sharing the recipe and the story.

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