Callaloo Soup with Coconut Cream and Okra

Instructions

1. 1Wash the about 910 g of callaloo (taro leaves) and the 1 cup of okra thoroughly. Finely chop the callaloo leaves. Cut the 1 cup of okra into 1.27 cm slices.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic.
3. 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
4. 4Add the chopped callaloo leaves, the sliced 1 cup of okra, the 2 sprigs of thyme, and the 1/4 small scotch bonnet pepper to the pot. Stir well and cook for 5 minutes, stirring frequently, until the greens begin to wilt.
5. 5Pour in the 1 can of coconut milk and the 4 cups of vegetable broth. Stir everything together. Increase the heat to medium-high and bring the mixture to a gentle simmer (around 87.78°C / 88°C).
6. 6Reduce the heat to low, cover the pot, and let the soup simmer gently for 30-40 minutes. Stir occasionally. The soup is ready when the callaloo leaves are very tender and the flavors have melded. You should see the okra slices softened.
7. 7Carefully remove and discard the 2 sprigs of thyme and the 1/4 scotch bonnet pepper from the pot. Be cautious as the pepper can be very spicy.
8. 8Serve the callaloo soup hot.

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