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Jamaican Cashew Pepper Pot Soup


  • 1 cup of cashews
  • 2 cups of spinach leaves (chopped)
  • 1 large (peeled and diced) sweet potato
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 1 small ginger piece (grated)
  • 1 Scotch bonnet pepper
  • 400ml can of coconut milk
  • 4 cups of vegetable broth
  • 1 teaspoon of allspice
  • 1 teaspoon of thyme
  • Salt and pepper to taste
  • 2 tablespoons of coconut oil
  • Juice of one lime
  • Fresh coriander for garnish


  • Soak the cashews overnight
  • Heat the coconut oil in a pot on medium heat.
  • Add chopped onions and cook lightly.
  • Add the minced garlic and grated ginger and stir together for one minute.
  • Add the diced sweet potatoes and chopped Scotch bonnet pepper to the pot and combine with the previous components.
  • Add allspice and thyme. Ensure thorough mixing to evenly coat the vegetables with the aromatic spices.
  • Add coconut milk and vegetable broth. Bring to a boil.
  • Reduce the heat and let the soup simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  • Add the pre-soaked and drained cashews and chopped spinach to the pot. Simmer for another 10 minutes.
  • Blend the soup with an immersion blender. It will make your soup creamy and smooth.
  • Add lime juice and adjust the seasoning with salt and pepper according to your taste preferences.
  • Garnish the soup with fresh coriander and serve it piping hot.


Nutrition Facts  Amount per serving % Daily Value
Calories 350 Kcal 18% 
Total Fat 28g  36% 
Saturated Fat 20g 100% 
Cholesterol 0mg  0% 
Sodium 300mg  13% 
Total Carbohydrate 25g  9% 
Dietary Fiber 6g  24% 
Total Sugars 7g  14% 
Protein 8g
Calcium 80mg   8%
Iron 4mg  22% 
Vitamin A 5000U


Vitamin C 30mg



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