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Pepperpot Soup
Course:
Dinner, Lunch, Main Course, Main Dish
Cuisine:
Vegan, Vegetarian
Yield:
25
people
Materials
1
pound
spinach (frozen)
chopped
2
carrots
diced
2
onion
diced
2
tablespoons
garlic
chopped
1/2
pound
potatoes
peeled and diced
1/2
pound
calabaza
peeled and diced
1/2
pound
taro
peeled and diced
1
tablespoon
oregano , dry
1/2
pound
corn on the cob (frozen corn)
3
tablespoon
thyme fresh leaves
2
bay leaves
1
teaspoon
whole allspice
1
poblano pepper
4
quarts
vegetable stock (low-sodium)
3
tablespoons
cilantro (fresh leaves)
chopped
2
scallions
Instructions
In a large stockpot, combine all ingredients except cilantro and scallions.
Bring to a boil. Reduce to simmer and cook for 1 hour.
Add cilantro and scallions. Simmer for another 20 minutes.