Callaloo Soup (Shellfish-Free)

Ingredients

• 1 lb Callaloo
• 1 cup Okra
• 1 medium Onion
• 3 cloves Garlic
• 1 can Coconut Milk
• 1/4 small Scotch Bonnet Pepper
• 1 tsp Thyme
• 4 cups Vegetable Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Prepare your ingredients: Wash and roughly chop the 1 lb Callaloo. Cut the 1 cup Okra into 1/2-inch rounds. Finely chop the 1 medium Onion. Mince the 3 cloves Garlic. Carefully mince the 1/4 small Scotch Bonnet Pepper, removing seeds if you prefer less heat. Ensure your 1 can Coconut Milk and 4 cups Vegetable Broth are open and ready.
2. 2Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and the minced 3 cloves Garlic. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
3. 3Add the chopped 1 lb Callaloo, the 1/2-inch rounds of 1 cup Okra, and the minced 1/4 Scotch Bonnet Pepper to the pot. Stir everything together and cook for 5 minutes, allowing the vegetables to soften slightly.
4. 4Pour in the 1 can Coconut Milk and the 4 cups Vegetable Broth. Stir well to combine all ingredients. Increase the heat to medium-high and bring the mixture to a gentle boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. Stir occasionally to prevent sticking. The callaloo should be tender and the flavors melded.
6. 6Stir in the 1 tsp Thyme, 1 tsp Salt, and 1/2 tsp Black Pepper. Taste and adjust seasoning if needed. If you prefer a smoother soup, carefully transfer about 2 cups of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth, then return it to the pot and stir to combine.
7. 7Serve the Callaloo Soup hot.

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