Jamaican Spinach Soup

Ingredients

• 1 pinch cayenne pepper 
• 2 stalks celery chopped
• 2 tablespoons ginger root fresh minced
• 4 cloves garlic minced
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground nutmeg 
• 0.3 teaspoon ground turmeric 
• 3 tablespoons olive oil 
• 1  onion chopped
• 2  potatoes diced peeled
• 0.5  bell pepper red minced
• 2 teaspoons sea salt 
• 1 cup pkt spinach fresh chopped
• 1 tablespoon sugar 
• 6 cups vegetable stock 
• 4 cups zucchini chopped

Equipment

• pot
• immersion blender

Directions

1. Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg.
2. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
3. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth.
4. Garnish with red bell pepper to serve.