Join KindChef Alexa to make a Haitian Soupe JouMou (based on this recipe from New York Times.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Haitian Soupe JouMou
Ingredients
- Squash Puree
- 3 tablespoons olive oil
- 3 onions, coarsely chopped
- 6-9 cloves garlic, chopped
- 3 butternut squash (about 6 pounds), peeled and chopped into chunks
- 6 cups vegetable broth
- salt
- 6 tablespoons olive oil
- 6 shallots, chopped fine
- 12-15 cloves garlic, minced or crushed
- 3 leeks, sliced in half and cut into 1-inch pieces
- 3-6 Yukon gold potatoes, peeled and diced in 1-inch pieces
- 9 carrots, peeled and cut in 1-inch pieces
- 6 stalks of celery, cut in 1-inch pieces
- 3-6 malanga, peeled and cut into 1-inch pieces (optional)
- 3 turnips, peeled and cut into 1-inch pieces
- 6 scallions, sliced plus more for garnish
- 1 cup parsley, chopped, plus more for garnish
- 1 large head of green cabbage, cored and cut into 1-inch pieces
- 18-24 cups vegetable broth
- 3 habanero chile peppers, seeded (optional)
- 12 sprigs of thyme
- 12 ounces vermicelli or capellini noodles, broken in halves or thirds
- 3 dashes of ground cloves
- salt
- freshly ground pepper
- juice of 3 limes, plus wedges to serve
Instructions
- Make the squash puree: in a saucepan over medium heat, heat oil and sauté onions and garlic. Add butternut squash, broth and salt. Bring to a boil. Lower heat, cover and simmer until squash is tender. About 10 minutes. Working in batches, purée squash in blender until smooth. Set aside.
- In a large pot, heat oil under medium heat. Add shallots, then garlic and simmer until fragrant. Add leeks, potatoes, carrots, celery, malanga, turnip, scallions, parsley. Add salt and toss. Add cabbage, 18-21 cups vegetable broth, habanero pepper (if using), and thyme. Bring to a boil, then cover and simmer until vegetables are softened, about 20 minutes. Add squash purée. Then noodles. Add more broth if necessary. Cook, stirring occasionally until soup thickens slightly, approximately 10 minutes. Remove and discard thyme sprigs and pepper. Season with salt, pepper and lime juice. Ladle in bowls, garnish with parsley and scallions. Serve with lime wedges and bread.
Notes (from Martine, our original JouMou chef, with her son Olivier)
- I’ve listed malanga as an optional ingredient as it may be a challenge for some of you to find. Malanga, is a starchy root vegetable that is similar in texture and appearance to taro and cassava, but has more of a woodsy taste. After it is peeled, it can be boiled and eaten like a potato. When added to soups, it helps thicken the broth. It’s usually found in Latin American grocery stores and in some supermarkets.
- Habanero peppers are quite hot so add just a little or none at all if you have difficulties with spicy heat. Because there are people in my household that don’t eat spicy food, I leave out the chile pepper when I make this soup. Instead, I add a splash of habanero hot sauce in the individual bowls of those, like me, who like a dose of spicy. My hot sauce of preference is Marie Sharp’s Habanero Pepper Sauce (I have no affiliation) from Belize. I fell in love with it when I visited Belize years ago. The ingredients in the sauce include habanero peppers, carrots and lime juice so the sauce goes very well with this soup.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Haitian Soupe JouMou” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC).
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
