This soup is so nive we had to put the word soup in twice. Healthy and with a hint of spice, a great change from the everyday. If you’re missing one of the main ingredients just substitute with a similar vegetable (example, can’t find okra, use another dark green, like broccoli, bok choy, or whatever you’d like)

Print Recipe

Callalloo Soup-Soup

Course

Main Dish, Side Dish

Cuisine

Vegetarian

Prep Time

25 minutes

Cook Time

30 minutes

Servings

servings MetricUS Imperial

Ingredients

• 2 tsp vegetable oil
• 1 1/2 cups onion chopped
• 3 cloves garlic pressed
• 2 tsp grated fresh ginger root
• 1/4 tsp ground allspice
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1/2 tsp ground dried thyme
• 5 cups vegetable stock
• 2 cups sweet potatoes diced peeled
• 3 cups kale chopped
• 1 cup frozen sliced okra
• 1 cup coconut milk
• 1 cup diced tomato
• 1 cup canned black-eyed peas rinsed and drained
• 2 tbsp lime juice or to taste

Course Main Dish, Side Dish Cuisine Vegetarian Prep Time 25 minutes Cook Time 30 minutes Servings servings MetricUS Imperial Ingredients 2 tsp vegetable oil 1 1/2 cups onion chopped 3 cloves garlic pressed 2 tsp grated fresh ginger root 1/4 tsp ground allspice 1 tsp ground turmeric 2 tsp ground coriander 1/2 tsp ground dried thyme 5 cups vegetable stock 2 cups sweet potatoes diced peeled 3 cups kale chopped 1 cup frozen sliced okra 1 cup coconut milk 1 cup diced tomato 1 cup canned black-eyed peas rinsed and drained 2 tbsp lime juice or to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
2. Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

Recipe Notes

245 Calories

This soup stores well and can be frozen and reheated well so make a big batch and save some for later!