Trinidad callaloo soup

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Callaloo soup is a silky Caribbean favourite made with leafy greens, okra, coconut milk and herbs for a deeply savoury bowl.

Serves: 6 people

Preparation time: 20 min

Ingredients

• callaloo or spinach leaves, chopped – 10 cups
• okra, sliced – 2 cups
• yellow onion, chopped – 1
• garlic, minced – 3 cloves
• fresh thyme – 3 sprigs
• coconut milk – 1 1/2 cups
• vegetable stock – 6 cups
• butter – 2 tbsp
• green onions, sliced – 3
• parsley, chopped – 1/4 cup
• salt – to taste
• black pepper – to taste

Method

1. Melt the butter in a soup pot and soften the onion and garlic for 5 minutes.
2. Add the callaloo, okra, thyme and stock and simmer until the greens collapse and the okra is tender.
3. Pour in the coconut milk and cook for another 10 minutes.
4. Remove the thyme stems and blend the soup until silky smooth.
5. Season with salt and pepper and stir in the green onions and parsley just before serving.