Recipe: Haiti's Soup of Independence...

January 2, 2016

Vegan & Gluten-Free Soup Joumou


Soup Joumou (pronounced "joo-moo") is Haiti's soup of Independence. Its warm notes and tangy flavours are meant to commemorates January 1, 1804, the date of Haiti's liberation from France.


It is said that the soup was once forbidden to the slaves who cooked it and reserved for their white masters. After their Independence, Haitians too to eating this soup to celebrate having the world's first and only successful slave revolution resulting in an independent nation. Every January 1st Haitians all over the world cook and drink this soup as a symbol of independence and rejoice in their triumph.


Ingredients for Modified Soup Joumou

Often this soup contains pasta noodles, dumplings, stewed beef and/or ox tail, however, our version is modified to be both vegan and gluten-free. 

  • 2 cloves garlic

  • 1 shallot, rough chop

  • 2 green onions, sliced, plus more for garnish

  • ¼ cup roughly chopped cilantro

  • ½ tsp. thyme

  • 1 scotch bonnet chile

  • 1 lime, juice

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tbls olive oil

  • 6 cups Vegetable Stock, plus 2 cups

  • 3 cans of Coconut Milk

  • 2 carrots, cut into 1½" pieces

  • 2 stalks celery, cut into 1½" pieces

  • 2 ears of Corn, stripped

  • 1 Acorn Squash

  • 1 small onion, small dice

  • 1 Yukon gold potato, small dice

  • ½ small green cabbage, sliced

  • ½ small pumpkin or kabocha squash, small dice

  1. Using a blender or food processor, purée the garlic, shallots, green onions, cilantro, thyme, scotch bonnet, lime juice, salt and pepper, add 1/4 cup water ¼ cup and cider vinegar in a blender until smooth; set aside.

  2. Heat oil in an 8-qt. saucepan over medium-high heat.

  3. Sauté carrots, celery, leeks, corn, carrots, celery, corn, onion, potatoes, acorn squash, and cabbage

  4. Add the purée with the stock and coconut milk, bring to a simmer and cook until vegetables are soft, approximately 20 minutes.     

  5. Bring pumpkin and remaining 2 cups to a boil in a medium-large pot over high heat; once stock it brought to boil, reduce to medium for a simmer, about 10 minutes.

  6. Transfer squash and liquid to a blender; purée until smooth and set aside.

  7. When vegetables are tender, uncover, and stir in reserved squash purée; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more; season with salt and pepper, and serve.




Want to learn more about Haitian flavours?

We have a Haitian Independence day Vegan Supper Club January 8th and 9th in our Kitchen Loft located in the Junction Triangle. Tickets are $45 for 4 courses and can either be purchased online or at Urban Acorn Market.






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