Vegan Callaloo Soup with Coconut Dumplings

Ingredients

• about 450 g Callaloo (or spinach)
• 1 cup Okra
• 1 can Coconut milk
• 1 medium Onion
• 4 cloves Garlic
• 1/2 small Scotch bonnet pepper
• 4 cups Vegetable broth
• 1 cup All-purpose flour
• 1/2 cup Grated coconut
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Prepare the Callaloo: Wash and chop the callaloo (or spinach). Slice the okra.
2. 2Sauté Aromatics: In a large pot, sauté chopped onion and garlic with finely minced scotch bonnet pepper until fragrant.
3. 3Add Vegetables & Broth: Add the callaloo, okra, and vegetable broth to the pot. Bring to a simmer.
4. 4Make Dumplings: In a separate bowl, mix the flour, grated coconut, and a pinch of salt. Add water gradually until a dough forms. Roll into small dumplings.
5. 5Cook Dumplings: Gently drop the dumplings into the simmering soup.
6. 6Simmer: Add coconut milk to the pot. Reduce heat and simmer for 30 minutes, or until the dumplings are cooked through and the soup has thickened.
7. 7Season and Serve: Season with salt and pepper to taste. Serve hot.

Substitutions

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