Caribbean Vegan Soup Recipes That Warm Your Soul

The Caribbean is a vibrant melting pot of cultures, flavors, and culinary traditions, making its cuisine a delightful adventure for any food lover. When it comes to vegan dishes, Caribbean soups offer a perfect blend of hearty ingredients, tropical spices, and fresh vegetables that warm the soul and tantalize the taste buds.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, these Caribbean vegan soup recipes will bring a burst of sunshine and comfort to your kitchen.

From the spicy kick of Scotch bonnet peppers to the creamy richness of coconut milk, these soups capture the essence of island life. They are not only nourishing and delicious but also easy to prepare with everyday ingredients.

Dive into these recipes and discover how easy it is to enjoy the vibrant flavors of the Caribbean in a wholesome, vegan-friendly way.

Why You’ll Love This Recipe

Caribbean vegan soups are incredibly flavorful and packed with nutrients. They combine traditional island spices with fresh vegetables and legumes, creating meals that are both satisfying and wholesome.

These soups are perfect for any season, whether you want a light, refreshing bowl or a hearty, comforting meal. Plus, they’re easy to customize with whatever veggies and spices you have on hand.

You’ll appreciate how these recipes bring warmth and zest to your table without any animal products.

Best of all, they are budget-friendly and can be made in large batches, making them ideal for meal prepping or feeding a crowd. You’ll find these soups to be a fantastic way to explore Caribbean cuisine while sticking to a vegan lifestyle.

Ingredients

• 1 tbsp coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and chopped (optional for heat)
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 2 medium potatoes, peeled and diced
• 1 cup pumpkin or butternut squash, diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup red kidney beans, cooked or canned and drained
• 1 cup callaloo or kale, chopped
• 1 tsp thyme
• 1 tsp allspice
• Salt and pepper, to taste
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring cups and spoons
• Blender or immersion blender (optional)
• Soup ladle
• Serving bowls

Instructions

1. Heat the coconut oil in your large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent and fragrant.
2. Add the garlic and Scotch bonnet pepper (if using) and cook for an additional 2 minutes, stirring frequently to avoid burning.
3. Stir in the carrots, celery, potatoes, and pumpkin. Cook for 5 minutes, stirring occasionally to coat the vegetables in the oil and spices.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
5. Add the kidney beans, callaloo (or kale), thyme, and allspice. Stir well and simmer for another 10 minutes to meld the flavors.
6. Stir in the coconut milk and heat through, but do not boil. Adjust salt and pepper to taste.
7. For a creamier texture, use an immersion blender to partially puree the soup, or transfer about half to a blender and blend until smooth, then mix back in.
8. Remove from heat and stir in lime juice for a fresh, tangy finish.
9. Serve hot, garnished with fresh herbs or a slice of lime if desired.

Tips & Variations

For a milder version, omit the Scotch bonnet pepper or replace it with a small jalapeño.

Try swapping kidney beans for black-eyed peas or chickpeas for a different texture and flavor.

Add diced sweet potatoes for extra sweetness and richness.

Use other greens such as spinach or collard greens if callaloo is unavailable.

If you want to boost the protein content, add cooked quinoa or lentils towards the end of cooking. Feel free to experiment with Caribbean spices like nutmeg, cinnamon, or smoked paprika to create your own signature soup.

Nutrition Facts

Serving Suggestions

Caribbean vegan soups are wonderful on their own but can be paired beautifully with traditional sides. Serve with Calypso Rice or some fluffy, homemade dumplings for a hearty meal.

For a lighter option, accompany your soup with a crisp side salad or some freshly baked vegan bread. These soups also work great as a starter to a larger Caribbean-inspired feast.

Looking for more vegan inspiration? Check out this Lemon Ricotta Pasta With Arugula Recipe for a fresh and tangy pasta dish that pairs well with your soup, or try the Lion’S Mane Mushroom Crumble Recipes for a savory side.

Additional Caribbean Vegan Soup Recipes

Jamaican Pumpkin Soup

This creamy and spicy soup is a Caribbean classic. Made with pumpkin puree, coconut milk, and a blend of island spices, it’s perfect for chilly evenings.

• Use roasted pumpkin for deeper flavor.
• Add a pinch of cinnamon and nutmeg for warmth.

Caribbean Lentil Soup

A protein-packed staple, this soup features red lentils simmered with tomatoes, garlic, and Caribbean spices.

• Include diced sweet potatoes for added texture.
• Garnish with chopped fresh cilantro and a squeeze of lime.

Callaloo and Coconut Soup

This vibrant green soup highlights callaloo leaves cooked in creamy coconut milk with garlic, onions, and Scotch bonnet pepper.

• Substitute callaloo with spinach if unavailable.
• Serve with crusty vegan bread to soak up the broth.

Caribbean Chickpea and Plantain Soup

Combining the sweetness of ripe plantains with the earthiness of chickpeas, this soup is both filling and flavorful.

• Use green plantains for a starchier soup or ripe plantains for sweetness.
• Add smoked paprika for a subtle smoky flavor.

Spicy Caribbean Sweet Potato Soup

Sweet potatoes and fiery Scotch bonnet peppers come together in this vibrant and comforting soup.

• Balance the heat with a splash of coconut milk.
• Top with toasted pumpkin seeds for crunch.

Conclusion

Caribbean vegan soups bring an exciting fusion of flavors, nutrition, and comfort to your table. With their vibrant spices, fresh vegetables, and creamy coconut undertones, these soups are a celebration of island life in a bowl.

Whether you’re new to Caribbean cooking or a seasoned fan, these recipes are accessible, delicious, and easy to adapt to your personal taste.

They also offer a wonderful way to embrace plant-based eating without sacrificing bold flavors or satisfaction. Don’t hesitate to experiment with the spices and ingredients to make these soups your own.

For more inspiring recipes, explore the variety of dishes on the site, including the Low Fodmap Appetizer Recipes or the uniquely delicious Maple Bourbon Pickles Recipe. Enjoy the taste of the Caribbean, vegan style!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Caribbean Vegan Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and hearty vegan soup inspired by Caribbean spices and fresh vegetables. Perfect for a comforting meal packed with nutrients and vibrant taste.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tbsp coconut oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 tbsp fresh ginger, grated”, “2 medium carrots, diced”, “2 stalks celery, diced”, “1 medium sweet potato, peeled and cubed”, “1 cup pumpkin, cubed”, “1 can (14 oz) coconut milk”, “4 cups vegetable broth”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 tsp allspice”, “1 tsp thyme”, “1/2 tsp smoked paprika”, “Salt and pepper to taste”, “1 cup chopped kale or spinach”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat coconut oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until fragrant and translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, sweet potato, and pumpkin; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in allspice, thyme, smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 25 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Add kidney beans and coconut milk; simmer for another 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in kale or spinach and cook until wilted.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve hot.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “8 g”, “fatContent”: “12 g”, “carbohydrateContent”: “35 g”}}