Callaloo Soup with Salted Cod (Dairy-Free)

Ingredients

• 8 oz Salted Cod
• 1 lb Callaloo Greens
• 1 cup Okra
• 1 medium Onion
• 3 cloves Garlic
• 0.5 small Scotch Bonnet Pepper
• 2 tbsp Coconut Oil
• 6 cups Vegetable Broth
• 2 sprigs Thyme
• 2 stalks Green Onions
• 0.25 tsp Black Pepper

Instructions

1. 1Place the 8 oz of salted cod in a bowl and cover with cold water. Let it soak for at least 4 hours, changing the water every hour to remove excess salt. After soaking, drain the cod, remove any skin and bones, and shred it into bite-sized pieces. Set the shredded cod aside.
2. 2Wash the 1 lb of callaloo greens thoroughly and chop them into roughly 1-inch pieces. Wash the 1 cup of okra and trim off the ends, then slice them into 1/2-inch rounds. Peel and dice the 1 medium onion into 1/4-inch cubes. Peel and mince the 3 cloves of garlic. Put on gloves and finely chop the 0.5 small Scotch bonnet pepper, removing seeds and membranes if you prefer less heat. Set all prepared vegetables aside.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stovetop. Turn the heat to medium (300°F / 150°C). Add the 2 tbsp of coconut oil. Once the oil is shimmering, add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
4. 4Add the minced garlic to the pot with the softened onions. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn.
5. 5Add the shredded salted cod, the chopped 1 lb of callaloo greens, the sliced 1 cup of okra, and the chopped 0.5 small Scotch bonnet pepper to the pot. Stir everything together and cook for 5 minutes, stirring frequently, until the greens begin to wilt and the okra starts to soften.
6. 6Pour in the 6 cups of vegetable broth and add the 2 sprigs of thyme. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. The callaloo and okra should be tender when pierced with a fork.
7. 7Carefully remove and discard the 2 thyme sprigs from the pot. Stir in the 0.25 tsp of black pepper. Ladle the hot soup into bowls. Garnish each serving with the chopped 2 stalks of green onions before serving.

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