Vegan Spinach Soup - Callaloo
Recipe Name: Caribbean callaloo soup
Subtitle: Caribbean soup
Preparation time:1 hour 20 minutes
This dish originated in west Africa and was brought to the Caribbean in the 17th century, where its still a firm favorite. The key ingredient is callaloo of dasheen leaves. Although this soup will traditionally have meat in it, this vegan version focuses on veggies to bulk it out.
· 6 cups of callaloo or spinach tightly packed
· 1 ½ cups of sweet potato diced
· 1 ½ cup of buttered squash diced pumpkins
· 1 small onion sliced
· 4 garlic cloves minced
· 4 spring thyme or ½ tbsp of dried thyme
· ¼ of a scotch bonnet
· 1 tsp of Himalayan pink salt
· 1 large scallion
· ¼ tsp of black pepper
· 4-5 okra sliced
· 2 cups of vegetable stock
· 2 cups of coconut milk
· 2 tbsp. of coconut oil.
Start by heating the coconut oil in a large heavy based saucepan or casserole dish over medium heat.
Sauté the onion, scallion and garlic for 1 minute, until the onions are soft.
Add the diced butternut, sweet potato, okra and scallion and fold in with the sautéed onion and garlic.
Allow the veggies to sweat into pan, while keeping a watchful eye so nothing burns- stirring frequently for 2-3 minutes.
Proceed to add the scotch bonnet, thyme, black pepper and salt, while stirring into the veggies.
Tip the spinach/callaloo into the pan, the pan may seem overcrowded at first, but the spinach will wilt, and the remaining veggies will breakdown during simmering.
Pour in the coconut milk followed by the vegetable stock and reduce the heat to low.
Cover the pan with the lid and allow to simmer down into a thick stew for up to an hour, stir often to prevent sticking while it thickens
Once the desired thickness is present, use an immersion stick blender (discard stem if using fresh thyme) to partially liquid is into a more soup like texture.