Haitian Liberation Soup

Haitian Liberation Soup

At the heart of this soul soothing soup is the Kabocha squash radiating sunshine and rich with healing nutrients. Combined with root veggies and warming spices, this soup is culture, medicine, and kitchen witch magic in a bowl. It’s a ritual to honor ancestors, nourish your spirit, and celebrate freedom.

Let’s cook up some history!

 

What We Need

  • 2 lbs kabocha (or calabaza) squash, peeled and cubed
  • 8 cups vegetable stock (or water + 2 vegetable bouillon cubes; dissolve cubes in 4 cups warm water to make broth)
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 2 medium potatoes, cubed
  • 1 large cassava (yucca) or malanga, peeled and cubed
  • 1 medium turnip, cubed
  • 1/2 green cabbage, chopped
  • 1 cup sliced leeks
  • 1 Scotch bonnet pepper (or serrano pepper for less heat; do not cut or pierce)
  • 1 cup luzey (fresh sorrel leaves, rinsed and roughly chopped)
  • 1 cup small pasta (elbows or shells)
  • 2 tsp fresh thyme (or 1 tsp dried thyme)4 whole cloves
  • 1 tsp turmeric
  • Salt and black pepper to taste
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Let’s Do It

Prepare the squash base:

  • Combine the cubed kabocha (or calabaza) squash with 4 cups of prepared vegetable stock in a large pot - preferably in a large caldero (cast iron pot). Bring to a boil, reduce to a simmer, and cook until tender. Remove from heat, blend in a blender until smooth, and set aside. Use caution when bending hot ingredients for steam build up.
Sauté the aromatics:
  • Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring until softened and fragrant.
Build the soup:
  • Add the carrots, parsnips, potatoes, cassava (or malanga), turnip, and leeks to the pot.
  • Pour in the remaining 4 cups of vegetable stock (or dissolve the bouillon cubes in warm water beforehand). Stir in thyme, whole cloves, turmeric, lemon juice, salt, and pepper. Add the whole Scotch bonnet or serrano pepper to the pot—do not cut or pierce the peppers! Cover and simmer gently for 15 to 20 mins.

Add squash puree:

  • Stir the blended squash into the soup base, allowing it to meld with the broth. Cook for about 10 minutes, stirring occasionally, being careful not to mash the pepper.
  • Add the chopped cabbage and luzey leaves, letting their flavors infuse the soup. Stir gently to keep the whole peppers intact.
  • Add 1 cup of small pasta (elbows or shells) to the pot. Continue to simmer until the pasta and vegetables are tender, about 10-15 minutes.
  • Stir in the fresh parsley.
  • Remember to remove the whole hot peppers before serving and storing the soup to maintain the balanced flavor and heat.
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