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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓If callaloo leaves are unavailable, spinach can be used as a substitute.
- ✓For a richer flavor, a splash of coconut milk can be added towards the end of cooking.
- ✓Adjust seasoning to your preference, adding more herbs or a pinch of chili for a spicier soup.
🔄 Variations
- 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.