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Smoky Jackfruit Soup (Jamaican Vibes)
I woke up to some cold weather today and was inspired to make soup. I am always trying to improve the texture of jackfruit, and I get a little closer each time. This time I smoked the jackfruit with hickory chips, which increased the flavor profile, and the texture is a little closer to meat. I hope you enjoy this hearty, healthy, soul warming soup.
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Shopping List
Ingredients
- 1 can green young jackfruit
- 1 Tbsp smoky chipotle OR vegetable bouillon
- 2 Tbsp + 2 tsp grapeseed oil
- 1/2 cup chopped red onion
- 1 Tbsp minced garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 tsp dried thyme
- 1/2 tsp allspice
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 cup roasted corn
- 5 cups vegetable broth
- 7oz (about half of a 15oz can) fire roasted diced tomatoes
- 1 bunch chopped collard greens
- to taste salt & pepper
Garnish Ingredients
- lime juice
- chopped cilantro
Directions
If baking (step 3), preheat oven to 375 degrees Fahrenheit.
- Break down jackfruit and remove the seeds to create "shreds". Place in a bowl
- Add bouillon, 2 tsp grapeseed oil, and a sprinkle of salt & pepper to jackfruit and mix well
- Bake or smoke jackfruit until the edges are crispy. TIP: Time will vary based on if you smoke or bake, so check jackfruit every 15 minutes. You want crispy edges but not burned. The jackfruit will dry out some. That is OK. It will rehydrate in the soup.
- Sauté onions and garlic in remaining grapeseed oil for 2-3 minutes on medium heat, in a medium pot
- Add carrots and celery to the pot and cook for 4-5 minutes
- Add thyme, allspice, cumin, pepper flakes, corn, and salt & pepper to the pot and cook for 2-3 minutes
- Add veggie broth and fire roasted tomatoes to the pot
- Bring the soup to a boil, then reduce the heat to simmer. Add chopped collard greens and cook for 45-50 minutes with a lid.
- Add lime juice before serving and top with fresh cilantro.
Enjoy!
TIP: Add a pinch of baking soda if the soup is too acidic
Shopping List
Ingredients
- 1 can green young jackfruit
- 1 Tbsp smoky chipotle OR vegetable bouillon
- 2 Tbsp + 2 tsp grapeseed oil
- 1/2 cup chopped red onion
- 1 Tbsp minced garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 tsp dried thyme
- 1/2 tsp allspice
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 cup roasted corn
- 5 cups vegetable broth
- 7oz (about half of a 15oz can) fire roasted diced tomatoes
- 1 bunch chopped collard greens
- to taste salt & pepper
Garnish Ingredients
- lime juice
- chopped cilantro
Directions
If baking (step 3), preheat oven to 375 degrees Fahrenheit.
- Break down jackfruit and remove the seeds to create "shreds". Place in a bowl
- Add bouillon, 2 tsp grapeseed oil, and a sprinkle of salt & pepper to jackfruit and mix well
- Bake or smoke jackfruit until the edges are crispy. TIP: Time will vary based on if you smoke or bake, so check jackfruit every 15 minutes. You want crispy edges but not burned. The jackfruit will dry out some. That is OK. It will rehydrate in the soup.
- Sauté onions and garlic in remaining grapeseed oil for 2-3 minutes on medium heat, in a medium pot
- Add carrots and celery to the pot and cook for 4-5 minutes
- Add thyme, allspice, cumin, pepper flakes, corn, and salt & pepper to the pot and cook for 2-3 minutes
- Add veggie broth and fire roasted tomatoes to the pot
- Bring the soup to a boil, then reduce the heat to simmer. Add chopped collard greens and cook for 45-50 minutes with a lid.
- Add lime juice before serving and top with fresh cilantro.
Enjoy!
TIP: Add a pinch of baking soda if the soup is too acidic
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