Active time
1 hour 10 minutesTotal time
1 hour 10 minutesYield
8 servingsServing Size
1/8 recipeNutrition
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Ingredients
1 tablespoon olive oil
2 (10-ounce) bags frozen spinach
1 (5-ounce) bag frozen okra
1 small winter squash (such as acorn or butternut), peeled, seeded, and chopped
1 large carrot, chopped
2 cups low sodium vegetable stock
1 (13.5-ounce) can light unsweetened coconut milk
6 garlic cloves, minced
1 onion, finely chopped
7 sprigs of thyme
4 scallions, sliced
1 habanero pepper
2 cups low sodium vegetable stock
1 ½ teaspoons salt
1 teaspoon black pepper
Instructions
- Pour olive oil in a large saucepan on medium-low heat.
- Add spinach, okra, squash, carrots, garlic, onion, thyme, scallions, and habanero. Pour in vegetable stock, coconut milk, salt, and pepper. Reduce heat to low and let the callaloo cook for 1 hour. Stir every 15-20 minutes to prevent food from sticking to the pan, being careful not to burst the pepper.
- Remove and discard the habanero pepper, then taste and adjust seasoning before serving.
(Note: If the soup is too thick for your liking, feel free to thin by adding additional water)
An Oldways recipe, courtesy of Brianne Brathwaite
Nutrition
Calories: 180Total Fat: 14g
Saturated Fat: 11g
Sodium: 560mg
Carbohydrate: 12g
Fiber: 5g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 6g
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