Pepper Pot Soup

Name: Pepper Pot Soup
Prep time: PT0D0H0M
Cook time: PT0D0H50M
Total time: PT0D0H50M
Yield: 6–8
Cuisine: Jamaican
Ingredients: 2 Tbsp. vegetable oil; 6 scallions, roughly chopped; 3 fresh thyme sprigs, stems removed; 2 garlic cloves, finely chopped; 1 small white onion, roughly chopped; 8 oz. fresh or canned callaloo or spinach, roughly chopped; 4 cups vegetable stock; 3 Scotch bonnet chiles (1 halved; 2 stemmed, seeded, and finely chopped); 1 yellow yam or russet potato, peeled and cut into 1-in. cubes; Kosher salt and freshly ground black pepper

Callaloo, the leafy Caribbean green, is the star of this classic Jamaican dish.

Serves
6–8
Time
50 minutes

PHOTO: BELLE MORIZIO • FOOD STYLING: CHRISTINE ALBANO • PROP STYLING: CARLA GONZALEZ-HART

By SAVEUR Editors

Updated on October 7, 2024

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean markets or international grocery stores. Serve with finely chopped fresh Scotch bonnet chiles sprinkled on top for extra heat.

Featured in “Reinventing Jamaica” by Yaran Noti.

Ingredients

2 Tbsp. vegetable oil
6 scallions, roughly chopped
3 fresh thyme sprigs, stems removed
2 garlic cloves, finely chopped
1 small white onion, roughly chopped
8 oz. fresh or canned callaloo or spinach, roughly chopped
4 cups vegetable stock
3 Scotch bonnet chiles (1 halved; 2 stemmed, seeded, and finely chopped)
1 yellow yam or russet potato, peeled and cut into 1-in. cubes
Kosher salt and freshly ground black pepper

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Instructions

Step 1

To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the scallions, thyme, garlic, and onion and cook, stirring frequently, until soft, about 7 minutes. Stir in the callaloo, stock, and halved chile, bring to a simmer, and cook, stirring occasionally, until the callaloo is tender, about 10 minutes.

Step 2

Transfer the soup to a blender, discard the chile, and blend until smooth. Return the soup to the pot over medium heat, add the yam, and cook, stirring frequently, until the yam is tender, about 15 minutes. Season to taste with salt and black pepper, then divide the soup among bowls and serve with the finely chopped chiles on the side.

To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the scallions, thyme, garlic, and onion and cook, stirring frequently, until soft, about 7 minutes. Stir in the callaloo, stock, and halved chile, bring to a simmer, and cook, stirring occasionally, until the callaloo is tender, about 10 minutes.
Transfer the soup to a blender, discard the chile, and blend until smooth. Return the soup to the pot over medium heat, add the yam, and cook, stirring frequently, until the yam is tender, about 15 minutes. Season to taste with salt and black pepper, then divide the soup among bowls and serve with the finely chopped chiles on the side.