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Soupe Joumou: Sunshine in the Midst of Darkness

I have taken the meat out of Marcel’s soupe joumou but not, I hope, the heart. Great by itself or ladled over cooked brown rice.


  • 1 tablespoon coconut oil
  • 1 onion chopped
  • 1/4 cup garlic chopped (yeah, a 1/4 cup. Got a problem?)
  • 1/4 cup ginger chopped
  • 1 jalapeno or 1/4 habanero,chopped
  • 1 large winter squash diced
  • 2 carrots chopped
  • 1 teaspoon fresh thyme leaves
  • 1-1/2 teaspoons allspice
  • 4 cups vegetable broth
  • 1 bunch collards or callaloo chopped into bite-sized bits, or about 3 cups shredded cabbage
  • juice of 1 lime
  • 1 bay leaf


  • Heat oil in a soup pot over medium-high heat. Add chopped onion, garlic and ginger and jalapeno. Saute, stirring occasionally, until vegetables soften, about 8 minutes.
  • Add allspice, chopped squash and chopped carrots. Add greens a handful at a time. Stir until greens just wilt, about 3 minutes.
  • Add broth and bring heat to high. When broth comes to a boil, add thyme leaves and bay leaf.
  • Reduce heat to low, cover and simmer for half an hour, or until vegetables are tender.
  • Squeeze in lime juice and season with sea salt and pepper.