One of our favourite books at home is a sweet story called, “Kallaloo! A Caribbean Tale”. It was a gift to my kids from their papa. The story is about a community that comes together to make a big pot of soup that everyone shares – each contributing something small (although they think it’s a “magic shell” that’s doing all the work).
Traditional callaloo has meat and seafood, but I found a great vegan version from a blog called That Girl Cooks Healthy. As per the book, everyone pitched in with something so it was a fun way to spend an evening. And because they helped out, the kids were more inclined to eat it (which they did, and loved it). We blended it up in the vitamix to get rid of big chunks of spinach and sweet potato, but the recipe below calls for a quick pulse with a hand blender. The coconut milk makes the soup incredibly creamy -a perfect fall soup.
CARIBBEAN CALLALOO SOUP (VEGAN VERSION) From That Girl Cooks Healthy
- 6 cups of callaloo or spinach, tightly packed
- 1½ cups of sweet potato, diced
- 1½ cups of butternut squash, diced
- 1 small onion, sliced
- 4 garlic cloves, minced
- 4 sprigs of thyme or ½ tbsp. of dried
- ¼ of a scotch bonnet (not too much)
- 1 tsp of himalayan pink salt
- 1 large scallion (or 3 small ones) chopped
- ¼ tsp of black pepper
- 4-5 okras, sliced
- 2 cups of vegetable stock
- 2 cups of coconut milk
- 2tbsp of coconut oil
- Start by heating the coconut oil a in large heavy based saucepan or casserole dish over medium heat.
- Now sauté the onion and garlic for 1 minute, until the onions are soft.
- Add the diced butternut, sweet potato, okra and scallions and fold in with the sautéed onions and garlic.
- Allow all of the veggies to sweat in to pan, while keeping a watchful eye so nothing burns – stirring frequently for 2-3 minutes
- Proceed to add the scotch bonnet, black pepper and salt, while stirring into the veggies.
- Tip the spinach 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 to partially liquidise the into a more soup like texture.
- Serve accordingly.