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Soup Success: West Indian Vegetable Soup and Dumplings

January 25, 2011

I have fallen victim of the latest common cold. Somehow between the hustle and bustle of daily life I’ve managed to contract sick germies. I can’t speculate where this cold came from, but all I can say is that it has left me with a swollen throat, head congestion, and a body that aches in pain. Over the weekend I could barely move let alone think of cooking. After days of eating Cambell’s soup, I figured enough was enough. All I wanted was some Chicken Soup with Dumplings my grandmother used to make when I was younger. Well, she is hundred of miles away, so I was left to fend for myself. There is something comforting about a hot bowl of soup when all else seems to be to much, so with that want I bundled up and built up the nerve and energy to venture to the local produce market (which is only 5 blocks away mind you) for all the veggies I could find. I filled my basket with as many root vegetables on hand. My grandmother always loaded up her soups with cassava (yucca), potatoes, and carrots but my market didn’t have any cassava so I had to become creative. I choose green plantains and grabbed some split peas instead of chicken (way to expensive lol). Now without the meat, this soup uber delicious because of the spices used. Thyme, allspice, cumin, hot pepper powder, add such debts of flavor, it’s wonderful! It’s also packed with a bunch of superfoods that will make you feel good inside and stick to your ribs. Kale, garlic, cumin, allspice, pepper are all wonder workers when sick.


West Indian Vegetable Soup and Dumplings

[yields 2-3 servings]


  • 1 small onion
  • 4 cloves garlic
  • 1 celery stalk
  • 2 small red potatoes
  • 1 large carrot
  • 1 green plantain
  • 2/3 cup split peas [tip: i used dried goya peas and did not soak overnight. no worries, just add the peas to 3-4 cups of hot water and boil for 2 minutes. let stand for 1 hour then drain and rinse. the peas will be slightly softened, and will continue to soften as you cook the soup]
  • 2 leaves kale
  • 4 cups vegetable stock + 2 cups water
  • 1 Tsp olive oil
  • Spices: Thyme, allspice, cumin, hot pepper, black pepper, seasoning salt


  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 Tbs cold butter
  • 1/2 cup cold water



  1. In a large pot, add olive oil over medium heat
  2. Once oil is heated, add chopped onion, celery, and garlic. Stir until softened [about 5 minutes]
  3. Stir in allspice, thyme, black pepper, pepper powder, and cumin, stirring consistently for 1 minute. Leave the seasoning salt for the end so you can season to taste.
  4. Peel and chop vegetables. Add vegetables & chopped plantain to pot and stir until all ingredients are combined.
  5. Add vegetable stock and water to pot.
  6. Add split peas.
  7. Remove kale leaves from the steam and break into small pieces. Rinse add to the soup
  8. Bring soup to a boil, then reduce the heat to medium-low. Simmer for 35 minutes.

Now for the dumplings:

  1. Combine the flour and cornmeal in a bowl.
  2. Using your fingers, break the butter into small pieces and crumble into flour mixture.
  3. Pour water into bowl, a little at a time! Begin combining the flour and water until it reaches slightly sticky consistency. You don’t want to over work the flour mixture.
  4. Roll the dough out and cut into small balls. Then fork the balls.
  5. When there is 20 minutes left, drop the balls into the soup and left finish cooking. Stir occasionally so that the dumplings do not stick to the bottom of the pot. Enjoy!

From start to finish, this took about an hour and a half. Definitely worth ever effort I put into the soup! Hopefully this will speed up the healing process because I have review to come!

What is your favorite comfort food to eat when you’re feeling under the weather?

One Comment leave one →
  1. Bambi permalink
    August 10, 2011 12:29 pm

    lovely!! 🙂

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