Photo of Jamaican-style Saturday soup by Digital 360 Coach Nancy by WW

Jamaican-style Saturday soup by Digital 360 Coach Nancy

10
10
9
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
For Jamaicans and other English speaking islands in the Caribbean soup is traditionally served on a Saturday, hence 'Saturday soup!' An effortless one pot dish, other versions include beef, mutton, goat, and fish.

Ingredients

Chicken Thigh, Skinless, Boneless, raw

800 g, chopped into large chunks

Paprika

1 teaspoons, level, smoked

Sweet potato(es), raw

150 g, peeled and chopped into chunks

Pumpkin

1 portion(s), medium, peeled and chopped into chunks

Carrots, raw

3 medium, peeled and chopped into chunks

Celery, Raw

1 stick(s), finely chopped

Leek

1 medium, finely chopped

Garlic

3 clove(s), finely chopped

Thyme, Fresh

4 sprig(s)

Instructions

  1. Place the chicken pieces into a large bowl and season with the paprika and salt and pepper. Set aside.
  2. Heat a saucepan over medium heat and mist with cooking spray. Add the onions, leek, garlic and celery and cook over a gentle heat for 5 minutes.
  3. Increase the heat and add the chicken to the pan, cook for 5-10 minutes until golden on each side.
  4. Add the chopped sweet potato, pumpkin and carrots, along the thyme, a pinch of chilli flakes, if using and season with salt and pepper. Add a pint of boiling water, and then bring the mixture to a simmer. Allow to cook for 20 minutes, until the vegetables are tender and the soup has thickened.