Smoky Jackfruit Soup (Jamaican Vibes)

I woke up to some cold weather today and was inspired to make soup. I am always trying to improve the texture of jackfruit, and I get a little closer each time. This time I smoked the jackfruit with hickory chips, which increased the flavor profile, and the texture is a little closer to meat. 

P.S. I haven't said much about my next project lately, but it is in the works. I am working to put this recipe and my new recipes in one place that is easy to find. I am also working on a non-alcoholic kombucha drink, a mushroom grow kit, and a way for my supporters to connect with me, one-on-one. I can not wait to share with you all!


1 can green jackfruit

1 Tbsp smoky chipotle bouillon or veggie bouillon 

2 Tbsp + 2 tsp grapeseed oil

1/2 cup chopped red onion

1 Tbsp minced garlic

1 cup chopped carrots

1 cup chopped celery stalks

1/2 tsp dried thyme

1/2 tsp ground allspice

1 tsp ground cumin 

1 cup roasted corn (canned works well just drain first)

1 tsp red pepper flakes 

5 cups veggie broth

7 ounces diced fire-roasted tomatoes (about half of a 15oz can)

1 bunch chopped collard greens

salt & pepper to taste 

chopped fresh cilantro to garnish


Step 1: Break down jackfruit and remove the seeds to create "shreds". Place in a bowl

Step 2: Add bouillon, 2 tsp grapeseed oil, and a sprinkle of salt & pepper to jackfruit and mix well

Step 3: Bake (375F) or smoke jackfruit until the edges are crispy.

TIP: Time will vary based on if you smoke or bake, so check jackfruit every 15 minutes. You want crispy edges but not burned. The jackfruit will dry out some. That is OK. It will rehydrate in the soup.

Step 4: Sauté onions and garlic in remaining grapeseed oil for 2-3 minutes on medium heat, in a medium pot

Step 5: Add carrots and celery to the pot and cook for 4-5 minutes

Step 6: Add thyme, allspice, cumin, corn, pepper flakes, and salt & pepper to the pot and cook for 2-3 minutes

Step 7: Add veggie broth and fire roasted tomatoes to the pot

Step 8: Bring the soup to a boil, then reduce the heat to simmer. Add chopped collard greens and cook for 45-50 minutes with a lid.

Step 9: Add lime juice before serving and top with fresh cilantro. Enjoy!

TIP: Add a pinch of baking soda if the tomatoes are too acidic. 

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