Vegan Callaloo Soup (Dairy-Free)

Ingredients

• about 450 g Callaloo Leaves
• 1 cup Okra
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 2 sprigs Thyme
• 1/4 small Scotch Bonnet Pepper
• 6 cups Vegetable Broth
• 1 cup Pumpkin
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g Callaloo Leaves and the 1 cup Okra thoroughly. Cut the about 450 g Callaloo Leaves into roughly 2.54 cm pieces and slice the 1 cup Okra into 1.27 cm rounds.
2. 2Peel and finely chop the 1 medium Onion and mince the 3 cloves Garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tbsp Olive Oil. Once the oil is shimmering, add the chopped 1 medium Onion and minced 3 cloves Garlic. Cook, stirring often, for 3-5 minutes, or until the onion is softened and translucent.
4. 4Add the prepared about 450 g Callaloo Leaves, 1 cup Okra, 1 cup Pumpkin (cut into 1.27 cm cubes), and the 2 sprigs Thyme to the pot. Stir everything together with the onion and garlic mixture.
5. 5Pour in the 6 cups Vegetable Broth and the 1 can Coconut Milk. If you are using the 1/4 small Scotch Bonnet Pepper, finely mince it and add it to the pot now. Stir to combine all ingredients.
6. 6Increase the heat to medium-high and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The soup is ready when the pumpkin is fork-tender and the callaloo leaves are wilted and soft.
7. 7Carefully remove and discard the 2 sprigs Thyme. Stir in the 1 tsp Salt and 1/2 tsp Pepper. Taste the soup and add more salt or pepper if needed. Serve the Vegan Callaloo Soup hot.

Substitutions

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