vegan soup

29K views · 4.8K reactions | Rich ital soup for the cold weather 🥶 Today completes day 18 of my 21-day fast, and this big pot of soup will surely help me coast to the finish line. I’ll admit I’m slightly cheating with this one because the soup packets aren’t 100% ital, and I didn’t sift out the little noodles… But I didn’t add any other seasonings besides a little salt and there’s nooo meat which is what I’m really looking forward to eating again. So, I’m letting this soup count, ok?? Honestly, I didn’t miss the meat in this soup. Day 21, here I come. I have a couple more recipes from my season of fasting to share, so please stick with me and cheer me on along the way 🙏🏾 Here’s what I used: Pumpkin (calabaza squash) Caribbean sweet potatoes (boniato) Yellow yam Yukon gold potatoes Carrots Corn Garlic Pimento Scallion Thyme Scotch bonnet peppers Jamaican soup packets Coconut milk Whole wheat flour Pure sea salt to taste* Plenty water In ital cooking, *some* deem pure sea salt or kosher salt ok while others omit salt altogether. Do what works for you. . . #italsoup #jamaicansoup #jamaicanfood #fasting #21dayfast #vegan #vegansoup #typhaniecooks | Typhanie Stewart

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29K views · 5.7K reactions | RED PEA STEW 2 cups kidney beans, dried 6 cups water 6 garlic cloves 1 onion 2 spring onions 1 carrot 1 red pepper 2 scotch bonnet peppers 8 sprigs of fresh thyme 2 tbsp sea salt 400ml coconut milk Spinners (dumplings): 1⁄2 cup spelt flour 1⁄4 water 1⁄2 tsp sea salt 1⁄2 tsp allspice (optional) Wash the dried kidney beans and leave them to soak in fresh water overnight. Rinse the kidney beans again before placing in a saucepan with water. Add sea salt, chopped garlic, onions, spring onions, carrot and red pepper, coconut milk, thyme and the whole scotch bonnet peppers. Stir everything together, top with the lid left slightly open and leave to cook on a gentle simmer for approx 45 minutes until the beans are soft. In a bowl, mix together the flour, salt and optional allspice. Add the water and mix well to form a dough. Break off a thumb- sized piece of the dough, place it between your hands and rub your hands together to form the spinners. Add them to the boiling bean mixture. Simmer for a final 15 minutes. The stew should have began to thicken and will continue to thicken as it cools. Remove the scotch bonnet pepper (if preferred - to limit 🥵🌶️) and leave to cool before serving. The longer it’s left, the better it tastes. | RG

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