Pepperpot Soup: When my kids were young I made this soup for them and they told me they didn’t want to eat any green soup! Sadly, that was one of the last times I made pepperpot soup for my family. Today everyone knows that green vegetables are very good for us and this soup is a delicious way to eat our vegetables. If you don’t have access to fresh callaloo you can substitute kale. Or, you can use one 14-oz can of callaloo if you can’t find fresh greens.
Vegetarian tip: To make a wonderful vegetarian version of Pepperpot Soup just omit the pig’s tail, beef and shrimp and add a vegetable bullion for added flavour.
- Soak pig’s tails in cold water overnight and drain
- Cook pig’s tail and stewing beef in 4 quarts of water until tender
- Add callaloo and cook until soft, about 10 to 15 minutes
- Remove callaloo from pot and, in a bowl, puree with a hand blender until smooth; pour back in pot
- Bring soup to a boil and add yam, coco, okra, garlic, bell pepper
- Tie stalks of thyme together with string. Add thyme and place the scotch bonnet pepper on top of the soup.
- Add 8 to 10 spinner dumplings simmer cover until all the vegetables are tender
- Add escallion and coconut milk to soup and stir
- Remove scotch bonnet pepper and, if using, add shrimp and simmer until shrimp turn pink, about 2 to 3 minutes