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VEGETABLE “ITAL” SOUP WITH SPINNERS
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INGREDIENTS (serves four):

350g of pumpkin or squash, peeled and diced;
2 “Irish” potatoes, peeled and chopped into large chunks;
1 white-fleshed sweet potato, peeled and diced into large chunks;
1 large carrot, peeled and thickly sliced;
1 ripe plantain, peeled and sliced;
3 garlic cloves, chopped’
1 white onion, chopped;
Bunch of scallion (green/spring onions) chopped;
10-12 okra (roughly 100g), chopped diagonally;
2 sticks of corn on the cob, husks removed and cut into pieces;
1 scotch bonnet pepper, left whole;
½ a cup of coconut milk or a third of a block of coconut cream, shredded;
1 tablespoon of dried thyme or a few sprigs of fresh thyme;
2 tablespoons of soy sauce (optional);
2 vegetable stock cubes, or 2 teaspoons of vegetable bouillion powder (optional) ;
2 tablespoons of all-purpose seasoning (optional);
½ teaspoon of salt (optional);
½ teaspoon of course black pepper, ground ginger, ground allspice, ground cumin;
2 litres of water (plus extra if needed);
150g of dried white beans of your choice (eg: butter beans; white kidney beans, etc) or a 400g can of cooked beans;
½ of washed red lentils;
100g of broken up dried spaghetti or noodles (wheat or gluten free). Ensure they are egg-free for a vegan recipe.

For the Spinners (dumplings):
1 cup of all-purpose (plain) flour (if using gluten-free flour, add 1 teaspoon of xanthan gum for best results);
½ cup of fine cornmeal;
Pinch of salt (optional);
100ml water

Method:
1. if using dried beans, soak the beans for the required time – usually 6-8 hours – then drain and boil in the water until tender (usually 60 minutes). If using canned beans, drain and place into a pot with the water and bring to the boil;
2. add your carrots, onions, garlic and red lentils;
3. now add your whole scotch bonnet and your choice of seasonings. To avoid salt and keep it “ital.”, leave out the optional ones. Keep the scotch bonnet whole and remove near the end of cooking. This will give the soup the scotch bonnet flavour without the scotch bonnet heat!
4. cook for 10-15 minutes;
5. Now add your potatoes, sweet potatoes, corn and plantain and continue to cook, covered, for 15-20 minutes while you make the spinners.
6. For the spinners, combine the dry ingredients into a bow and add the water, little by little and mix with a fork. You may not need all of the water.
7. Using your hands, bring together to form a soft but not sticky dough.
8. Now shape into spinners: take a small piece about the size of a walnut and “spin” in between the palms of your hands. Alternatively you can shape into balls and press them in the middle to form traditionally-shaped Jamaican dumplings.
9. Then add these to the soup, along with the okra and spaghetti or noodles. Add your coconut milk and allow everything to cook through for about another 10-12 minutes.
10. Ladle into large bowls. This is a one-pot meal with nothing else needed!