Ingredients

• Ingredients Soup: 2 tbsp oil 2 medium carrots, chopped 3 whole stalks of scallions, with ends cut 3 cloves fresh garlic, about 2tsp minced 1 tbsp minced or grated ginger 2 medium Idaho potatoes 2 cups fresh or frozen corn 1 green plantain 1 can red beans or black eyed peas 12 medium okra (optional) 5 cups water if no okra, 6 cups with okra 2 cups low sodium vegetable broth 1 cup unsweetened coconut milk 1 tbsp non-dairy margarine Juice 1/2 lime or lemon Dumplings: 1/2 cup all-purpose gluten free flour 1/4 tsp baking powder 1/4 tsp sea salt 1/8 tsp black pepper 2 tsp oil 3-4 tbsp water Spices: 1 tsp ground allspice 12 stalks of fresh thyme or 1/8 tsp dried 2 1/2 tsp sea salt, or to taste 1/2 tsp black pepper, or to taste 1 small whole Scotch bonnet (habanero) pepper

Preparation

• Method Heat a large soup pot on medium-low heat then add oil. Saute carrots, garlic, scallions and ginger for 5 minutes. Then add potatoes, corn, plantains and beans and saute for 3-5 minutes. Add all spices except Scotch bonnet and saute for 30 seconds. Add remaining ingredients and bring soup to a boil, then reduce to medium heat and simmer covered for 20 minutes. While the soup is coming to a boil, mix dumpling ingredients in a small bowl. Start with mixing the flour, baking powder, salt and pepper. Then add oil and 3 tablespoons of water. Do not over mix. The dough should be slightly dry. Add extra water if needed, 1 teaspoon at a time. When the soup is turned down to simmer, add dumplings 1 heaping teaspoon at a time. Remove Scotch bonnet, scallions and thyme stalks before serving.   Love this recipe? Then why not sign up to Veganuary to have more delicious recipes delivered straight to your inbox!