CALLALOO (CARIBBEAN SPINACH SOUP)

Callaloo (Caribbean Spinach Soup) image

Provided by Beverley Williams

Time 1h

Number Of Ingredients 16

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6-8 c chopped spinach
2 c diced butternut squash
1 1/2 c diced sweet potato
1 jalapeno, leave it whole
4 clove garlic, mashed
1/3 tsp sea salt
1 Tbsp olive oil
3 scallions, sliced
1 medium onion, diced
1 Tbsp sofrito,(i use a heaping tbsp.)
4 sprig(s) thyme, pinch the leave off and discard the stems
1/4 tsp black pepper
2 c coconut milk
2 c water
1 Tbsp lemon juice
12 okra pods, sliced

Steps:

1. Heat the olive oil in a large soup pot.
2. Add the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook, stirring frequently for 2-3 minutes.
3. Add the cubed sweet potato, chopped okra, squash and stir well.
4. Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
5. Turn up the heat and bring to a boil.
6. As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
7. Use an immersion blender or pour into a regular blender ans process until smooth. Process by pulsing so it doesn't get too frothy. If you don't have either you can use a whisk to break up the lumps.
8. Remove the jalapeno before serving and discard.