Ingredients
- Vegetables (all cut into small cubes):
- Potatoes
- Carrots
- Pumpkin
- Zucchini
- Peppers (green, yellow and red)
- Aromatics and Seasoning:
- 1 onion (chopped)
- 2–3 garlic cloves (minced)
- 1 fresh tomato (diced)
- Spring onions or green onions (Chives)
- 1 whole pepper (West Indian pepper) for flavor
- Proteins and Flavor Enhancers:
- Smoked meat or smoked ham — Sala uses it to bring a rich, smoky depth.
- Olive oil
- Salt and black pepper
- Liquid: Water or vegetable broth.
Instructions
1. Brown the aromatics
Heat a little olive oil in a large pot. Add the chopped onions and smoked meat. Saute until the onions are soft and the meat begins to release its flavors. Add the minced garlic and diced fresh tomato, stirring for a few minutes.
2. Add the vegetables
Add all the diced vegetables (potatoes, carrots, pumpkin, zucchini and peppers) to the pot. Mix well to coat them with oil and herbs. Season with salt and black pepper.
3. Simmer
Pour in enough water to completely cover the vegetables. Add the whole chili pepper and green onions.
- Cover the pot and bring to a boil.
- Reduce the heat and simmer for about 20 to 30 minutes until all vegetables are tender.
4. Finishing touches
Once the vegetables are cooked, check the seasoning. You can remove the whole chili before serving to prevent the soup from being too spicy. Serve hot.