'Ital Soup' is one of my favorite ever soup recipes. With loads of veg, herbs and spice, If I had to pick a recipe that most summed up my cooking, I think it might be this one! Traditional Ital recipes include one-pot stews , incorporating local and seasonal produce, this is my take using the veg that is local and in season.
This is actually more of a stew and should be enjoyed with the veg served in large chunks, topped with a little broth. Like most soups, the recipe is not an exact science and you can sub the veg to make good use of local and seasonal produce. You must use the herbs, ginger, garlic and scotch bonnet though, this is the magic!
Rastafarian food is based on natural, fresh, plant-based produce. Ital comes from the word ‘vital’ and plants are considered necessary for good health. Yams are considered to be highly nutritious but you can add any squash, sweet potato and greens. Traditionally callaloo (delicious, but hard to get) is used for the greens, but kale, chard, sprouting or any seasonal veg works well. You can also add coconut milk but I prefer it without and I use lentils to get a creamy broth. I was taught to make this many years ago by a really good cook. Despite making it for years, yet I am still surprised every time at how delicious it is! #mycookbook