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Jamaican style cabbage soup

cabbage soup

Hey, massive and crew, I changed the name of my blog. This is Jamaican style cabbage soup, with carrots, Irish potato and pumpkin, simmer to perfection. Soup is a nutritious, satisfying meal for your family to enjoy.

Vegetable soup is a creative way to get your children to enjoy the goodness of vegetables. You can grind, grate or even puree vegetables to disguise them from your children. Rest assured that once they enjoy the liquid from the soup, they have also gotten the nutrients from the vegetables.




1 medium-size cabbage (about 1 lb.)

1 medium-size Irish potato

Piece of pumpkin (about 1/4 lb.)

1 stalk scallion (crushed)

1 sprig fresh thyme

1 whole hot pepper

1 cock soup mix


2 cups water

2 medium-size carrots


Peel Irish potato, carrots and pumpkin. Wash then slice thinly as possible. Strip off the outer leaves, then wash cabbage. Cut out the stalk, then cut into slices.

In a medium-size pot, add two cups water. Bring to a boil over high heat. Add the vegetables; carrots, Irish, and pumpkin. Cover pot and cook for seven minutes. These vegetables take a little longer to cook than the cabbage.

Potato is called Irish potato or “Irish” in Jamaica.

After seven minutes, add the cabbage. Give a little stir. Add the scallion, thyme and hot pepper. Add the cock soup mix. I only use the flavour and discard the noodle. Stir gently.

Cover pot, lower heat and simmer the soup for five minutes. Taste and add salt. Simmer soup for five more minutes. Remove from heat and serve hot.

Note: Cool left-over soup then put in the refrigerator. The soup can keep in the fridge for three days.


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