Caribbean Callaloo Soup (Vegan Style)

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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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.