Here is my plant-based take on the Haitian comfort food Joumou – a squash and veggie soup with pasta that would traditionally also have meat in it.
First, you blend the squash and cauliflower into the broth to create a creamy soup, then add in the other vegetables, pasta, and spices.
It will warm your body and your soul if you are feeling a bit fragile today. I’m sending you a warm hug too.
- 1 cup butternut squash, cubed
- 1/2 cauliflower, chopped
- 3 cups vegetable broth (or 3 cups water + 1 Tbsp nutritional yeast + 1/2 tsp oregano + 1/2 tsp umami mushroom powder)
- 1 Tbsp olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 green pepper, diced
- 1 tsp thyme
- 1 tsp coriander
- 1/2 tsp sage
- 1/2 small napa cabbage, chopped
- 2 yellow potatoes, diced
- 1 cup green beans, chopped
- 1 hot pepper, halved, seeds removed (optional)
- 1/2 cup elbow pasta or your favorite shape (gluten-free if desired)
- 1 Tbsp plant-based butter to finish the soup
- Squeeze of lime
- Salt and pepper to taste
In a large pot over medium-high heat, cook the squash and cauliflower in the vegetable broth for 30 minutes or until tender. Then use a hand blender or blender to puree the veggies into the liquid.
If you like, you can saute the onion, garlic, and spices in the olive oil first and then add them to the pot, but I just added the olive oil, onion, garlic, green pepper, thyme, coriander, and sage straight to the pot. Mix well.
Add the cabbage, potatoes and green beans (plus optional hot pepper), and give it a good stir.
Bring the soup to a boil, then lower the heat to simmer and let it cook for about 15 minutes or until the potatoes are tender. Add the pasta and cook for another 5 minutes for elbow pasta (a bit longer for other pastas, follow the package directions). Stir in the plant-based butter and a squeeze of lime to finish it. Taste and adjust salt and pepper to your taste.
Serve hot and keep leftovers in the fridge for up to 3 days. Enjoy!