Caribbean Callaloo Soup

📝 Ingredients

• 1 bunch callaloo leaves (or substitute baby spinach)
• 1/2 lb okra (chopped into 1-inch pieces)
• 1 tablespoon olive oil
• 1/4 cup diced onions
• 3-4 cloves garlic (minced)
• 1 large red bell pepper (chopped)
• 1 whole scotch bonnet pepper (deseeded and chopped)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon smoked sweet paprika
• 1 cup fresh pumpkin (peeled and cut into small cubes)
• 3 sprigs fresh thyme
• 1 cup vegetable stock
• 3 cups water
• 1 cup coconut milk

👨‍🍳 Instructions

1. 1Bring large pot to medium heat and add the oil. Add onions and sauce 3-4 minutes. Add red peppers, garlic, and scotch bonnet peppers and sauce further 1-2 minutes.
2. 2Add pumpkin and okra saute for 2-3 minutes before. Add paprika, salt, and pepper and stir occasionally.
3. 3Add callaloo leaves/spinach, coconut milk, stock, and water bring the callaloo to a boil. Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.
4. 4Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.
5. 5--- Optional Step ---
6. 6Use an immersion blender or food processor to puree the mixture if you prefer traditional Trinidadian creamy texture, otherwise leave as is. Taste and adjust by adding more seasoning if necessary.
7. 7Pour the soup into bowls and garnish with the hot pepper.