Jamaican Pepperpot Soup (Vegan)

6 standard portions

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Ingredients

• 1-2 can(s) of green jackfruit (drained)
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion (chopped)
• 2 scallion (sliced)
• 4 garlic cloves (minced)
• 8 cups vegetable broth
• 2 cups coconut milk
• 6 cups callaloo (tightly packed)
• ½ lb pumpkin (chopped)
• 1 cho cho (chopped)
• 1 small sweet potato (chopped)
• ½ lb yam (chopped)
• 1 cup okra (sliced)
• 1½ tsp onion granules
• 1½ tsp garlic granules
• 1 tsp black pepper
• 1 tsp pink salt
• 1 tbsp pimento berries
• 4 tbsp cock soup mix
• 8 sprigs of thyme
• 1 scotch bonnet
• black pepper and pink salt to taste
• 1½ gluten free flour
• ½ cup warm water ((have this on standby, you most likely won't use it all))
• ¼ tsp pink salt

Method

1. Place the jackfruit in the instant pot.
2. Pour in 2 cups of the vegetable broth.
3. Put the lid on and switch the knob to the "sealing" position.
4. Pressure cook on "high" for 10 minutes (the pressure cooker will take afew minutes for the pressure to build before it starts).
5. After the given time, leave the unit for 10-15 minutes to perform a natural release before switching the knob to the "venting" position.
6. Use a slotted spoon to carefully remove the jackfruit and set aside.
7. Heat the olive oil in a large stock pot on medium heat.
8. Saute the onion, scallion and garlic until soft and translucent.
9. Pour in both the 2 and 8 cups of vegetable broth into the pot.
10. Pour in the coconut milk.
11. Add half of the callaloo to the pot then use an immersion blender to break it down.
12. Add the remaining half of the callaloo.
13. Add the pumpkin, cho cho, sweet potato, yam, okra, onion/garlic granules, black pepper, pink salt, pimento berries, cock soup mix, thyme and scotch bonnet then stir.
14. Mix everything together then add the jackfruit.
15. Place the flour in a medium sized bowl along with the pink salt.
16. Add the warm water slowly to form a pliable dough (you probably won't use all of the water).
17. Pinch off a small amount of the dough and roll it in between your hands so it is elogated like a sausage.
18. Carefully add the spinner(s) to the soup and repeat this process with the rest of the dough.
19. Put the lid on reduce the heat to medium-low and simmer for 1-1½ hours (you can stir the soup a few times throughout this time).
20. After the given time do a taste test, add black pepper and pink salt if needed.
21. Remove the thyme and scotch bonnet before serving.