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St. Kitts Callaloo Soup
A hearty and flavorful vegetarian soup made with leafy greens, okra, sweet potato, and aromatic spices, showcasing the islands' abundant produce.
ð§ ææ
- 1 tablespoon Coconut oil
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 1 cup Okra(sliced)
- 2 cups Callaloo leaves (or spinach)(chopped)
- 1 medium Sweet potato(diced)
- 4 cups Vegetable broth
- 1 teaspoon Fresh thyme(leaves)
- Salt(to taste)
- Black pepper(to taste)
ðšâð³ äœãæ¹
- 1
Heat coconut oil in a large pot over medium heat.
- 2
Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 3
Add the sliced okra, chopped callaloo leaves (or spinach), and diced sweet potato. Stir well to combine all the ingredients.
- 4
Pour in the vegetable broth and bring the mixture to a boil.
- 5
Reduce the heat to a simmer, adding the fresh thyme leaves, salt, and pepper. Allow the soup to cook for about 25-30 minutes, or until the vegetables are tender.
- 6
Use an immersion blender to blend the soup to your desired consistency, either smooth or slightly chunky. Alternatively, carefully transfer batches to a regular blender.
ð¡ ããã®ã³ã
- âIf callaloo leaves are unavailable, spinach can be used as a substitute.
- âFor a richer flavor, a splash of coconut milk can be added towards the end of cooking.
- âAdjust seasoning to your preference, adding more herbs or a pinch of chili for a spicier soup.
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- Add other root vegetables like dasheen or yam.
- Incorporate a can of drained ackee for added protein.
- Serve with a side of crusty bread or johnny cakes.