Earlier this week I made a recipe for something I’ve already tried, Jamaican Oxtail Stew. Now I want to try a recipe for something I’ve never tried Jamaican Gungo Peas Soup. Gungo peas are pigeon peas a favorite comfort food of mine. And this recipe is for a vegan version of this soup, making it a healthier but hopefully just as tasty version. Let’s find out!
This easy Jamaican Gungo Peas Soup is so delicious and hearty, perfect for the colder months. Full of flavor with gungo peas, yellow yam, carrot, and dumplings.
Since this soup is vegan, it’s packed with vegetables and spices. I had to buy all the vegetables, and I found everything except the yellow yams. They were listed as optional, so I didn’t worry about leaving them out too much.
This recipe also calls for dumplings, and you’ll need three ingredients to make them: flour, water, and salt. I had all of these on hand, so no worries there.
First up was boiling the gungo peas for 45 minutes. I’m not sure if this step was necessary with canned peas since they’re already tender, but I did it anyway. Next time I think I’ll skip that step and reduce the amount of water to account for evaporation.
While the gungo peas were boiling, I prepped the rest of the ingredients and made the dumplings/spinners. I’ve never made spinners before, so I checked YouTube because I wanted to see how to do it. I used the recipe I found on Healthier Steps (linked from the gungo peas soup recipe) and the methods in this video.
Once the gungo peas were finished boiling, I got started on making the soup. It went very smoothly, but I wasn’t sure when to add the spinners. I quick search on Google and I decided to add them between steps four and five, giving them 20 minutes to cook. They were floating but the time the soup was finished, which meant they were finished cooking.