Haitian Heaven Soup

This recipe is a vegan version of the soupe joumou that Haitians devour on New Year’s Day. Haitian chef Danielle Jean-Francois and her sister Michele helped me tweak their grandma’s recipe. Each aromatic spoonful delivers veggies to energize your body.


  • 1 kabocha squash, seeded and cut into 8 pieces
  • 3 quarts vegetable broth, divided
  • 2 tbsp grapeseed oil or olive oil
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 3 tbsp chopped fresh thyme, divided
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tbsp sea salt, divided
  • 2 cups shredded green cabbage
  • 1 cup diced green bell pepper
  • 1 cup chopped leek (white part only)
  • 1 cup peeled and diced sweet potato
  • 1 cup peeled and diced chayote squash (or additional sweet potato)
  • 1 cup peeled and diced potato
  • 1 cup peeled and diced turnips
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground clove
  • Pinch of cayenne pepper
  • 1/2 cup loosely packed chopped cilantro
  • 3 tbsp fresh lemon juice
  • 1 tbsp coconut oil in liquid form
  • 1 avocado, sliced (optional)
  • 1/2 cup raw cashews or pecans (optional)
  • 1/4 cup finely chopped scallions (optional)


    1. In a large pot filled with water, add kabocha squash and bring to a boil. Reduce heat to medium, and simmer, uncovered, until squash is tender, 30 minutes. Drain squash and let cool, then remove skin. In a blender on high speed, blast squash and 3 cups broth in batches, until puréed.
    2. In a large pot over medium heat, warm grapeseed oil, and sauté carrot, celery, onion, 2 tbsp thyme, garlic, and 1 tsp salt until vegetables begin to soften, 5 minutes. Add squash mixture, remaining 9 cups broth, cabbage, bell pepper, leek, sweet potato, chayote squash, potato, turnips, garlic powder, onion powder, 1 tsp salt, black pepper, red pepper flakes, clove, and cayenne. Cover, bring to a boil, then lower heat to medium and simmer, partially covered, until vegetables are just tender, 20 minutes. Allow to cool slightly, then stir in cilantro, lemon juice, coconut oil, and remaining 1 tbsp thyme and 1 tsp salt. Garnish with avocado, cashews, and scallions, if desired

Recipes reprinted from THE PERFECT BLEND: 100 Blender Recipes to Energize and Revitalize Copyright © 2016 by Tess Masters Photographs copyright © 2016 by Anson Smart Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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