Ingredients
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3 green bananas
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19 oz can callaloo
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12 oz okra
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1 large yellow bell pepper
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2 large yellow onion
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1 scotch bonnet pepper
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4 gloves garlic
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3 stalks celery
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1 lb spinach
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4 cups vegetable stock
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1 can light coconut milk
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1 tsp dried thyme
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to taste salt and pepper
Directions
Callaloo is a spinach-like leafy green common in the Caribbean. You can find it canned in some specialty stores, or on Amazon.
You don’t even need a salad with this soup because the whole salad is in the soup: callaloo, celery, okra, bell pepper, spinach. Seriously, talk about getting your veggies (and your fruits too – this soup has three potassium-rich bananas)! I was a little worried this soup wouldn’t be flavorful enough, but the scotch bonnet pepper proved me wrong! I served this with a dollop of crème fraîche; while certainly not traditional it was a nice touch, cutting down the spice and adding a creamy swirl.
Recipe Source: Food From Across Africa (Cook Book)
Steps
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1
Done
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Peel and slice the banana. Roughly chop the vegetables. Drain the canned callaloo. |
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2
Done
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Add the bananas and all of the vegetables except for the spinach to a large dutch oven or deep sauce pan. Add the stock, coconut milk, and thyme and stir well. Bring to a boil, cover and simmer over medium heat for 25 minutes. |
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3
Done
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Add the spinach and stir well until wilted. Cook for another 5 minutes. |
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4
Done
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Remove from heat and blend the soup well with a stick blender or by transferring the soup to a blender or food processor. Season with salt and pepper and serve! |
