Ingredients with Measurements:
- 1 can of ackee (19 oz)
- 1 large carrot, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes (14 oz)
- 4 cups of vegetable broth
- 1 tsp of dried thyme
- 1 tsp of ground allspice
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tbsp of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced carrots, red and green bell peppers, and sauté for another 3-4 minutes.
4. Add the canned diced tomatoes, vegetable broth, dried thyme, ground allspice, salt, and black pepper to the pot.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. Drain the can of ackee and add it to the soup.
7. Let the soup simmer for another 5-10 minutes until the ackee is heated through.
8. If you prefer a smoother soup, use a blender to puree the soup until it reaches your desired consistency.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 170
Fat: 6g
Carbohydrates: 27g
Protein: 6g
Fiber: 7g
Sodium: 1050mg
Substitutions for ingredients:
- You can substitute canned ackee with fresh ackee if it's available in your area.
- You can use chicken or beef broth instead of vegetable broth if you prefer.
Variations:
- You can add other vegetables such as celery, sweet potatoes, or zucchini to the soup.
- You can add cooked chicken, beef, or shrimp to the soup for extra protein.
Tips and tricks:
- If you're using fresh ackee, make sure to boil it for at least 10 minutes before adding it to the soup to remove any toxins.
- You can adjust the amount of spices to your liking.
- If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the soup.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it's heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro.
Pairings:
This soup pairs well with crusty bread or crackers.
Suggested side dishes:
A side salad or roasted vegetables would be a great side dish for this soup.
Troubleshooting advice:
- If the soup is too thick, you can add more vegetable broth or water to thin it out.
- If the soup is too thin, you can add a tablespoon of cornstarch mixed with water to thicken it.
Food safety advice:
- Make sure to boil fresh ackee for at least 10 minutes before adding it to the soup to remove any toxins.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Ackee and vegetable soup is a popular dish in Jamaica, where ackee is the national fruit.
Flavor profiles:
This soup has a savory and slightly spicy flavor with a hint of sweetness from the ackee.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Jamaican