Jump Up Soup

  • serves 8


13 Ratings
Directions for: Jump Up Soup



2 cup sweet potatoes, boiled, cooled and cubed (500 mL)

2 cup Jamaican or butternut squash, blanched and cubed (500 mL)

2 cup okra, blanched, top removed and cut length-wise (500 mL)

½ cup vegetable oil (125 mL)

2 Tbsp minced garlic (25 mL)

2 onions, diced

2 cup diced leeks (500 mL)

¾ cup diced celery (175 mL)

2 each red and yellow sweet bell peppers , cut into 1/4 -inch dice

1 cinnamon stick

1 tsp ground allspice (5 mL)

1 Tbsp ground cumin (15 mL)

1 tsp turmeric (5 mL)

2 Tbsp curry powder (25 mL)

6 bay leaves

1 bunch fresh thyme, tied in a bundle

1 tsp each salt and freshly ground pepper (5 mL)

4 cup chicken stock (1 L)

4 cup tomato sauce (1 L)

2 cup black-eyed peas, drained and rinsed (500 mL)

1 scotch bonnet chili

½ cup honey (125 mL)

2 Tbsp minced fresh ginger (25 mL)

Jerk Chicken

4 chicken breasts, skin on, deboned

3 Tbsp jerk paste (50 mL)

½ cup soy sauce (125 mL)

½ cup vegetable oil (125 mL)

1 tsp turmeric powder (5 mL)

1 Tbsp curry powder (5 mL)

2 clove garlic, minced

1 Tbsp shallots or green onions, minced (15 mL)

½ cup cilantro, chopped (125 mL)

2 Tbsp vegetable oil (25 mL)



1. Heat vegetable oil in a large soup pot. Sauté garlic for 2 minutes. Add onions, leeks, celery, and red and yellow peppers. Sauté for an additional 5 minutes.

2. Add cinnamon stick, allspice, cumin, turmeric, curry powder, bay leaves, fresh thyme, salt and pepper. Mix well.

3. Add chicken stock and tomato sauce black-eyed peas and scotch bonnet chili. Bring to a boil and simmer for 20 minutes. Season with honey and ginger. Remove chili, bay leaves and thyme bundle.

4. Place sweet potatoes, squash and sliced okra in each bowl and cover with the hot soup. Garnish with sliced jerk chicken and cilantro leaves.

Jerk Chicken

1. Preheat oven to 425 degrees F (220 C)

2. Place chicken breasts in a large bowl.

3. In another bowl, whisk together jerk paste, soy sauce, vegetable oil, turmeric powder, garlic, shallots and cilantro. Pour over chicken. Cover and refrigerate 1 hour.

4. Meanwhile, preheat oven to 425 degrees F (220 C), and begin preparing the soup. When the chicken is marinated heat 2 tablespoons vegetable oil in a large ovenproof saucepan to medium-high.

5. Shake the excess marinade from the chicken and place skin side down in the saucepan. Fry until crispy brown, turning once.

6. Place the pan in the preheated oven for 10-12 minutes.

7. Remove from oven, cool, and cut into long, fanned strips.

See more: Soup, Dinner, Vegetables, Party Favourites, Lunch, Caribbean, Appetizer, Summer, Hot and Spicy, Chicken



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