Name: Callalloo Soup-Soup
Prep time: 25 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Vegetarian
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)

Callalloo Soup-Soup

CourseMain Dish, Side Dish
CuisineVegetarian

Servings	Prep Time
6servings	25minutes

Cook Time

30minutes

Servings	Prep Time
6servings	25minutes

Cook Time

30minutes

Ingredients

2tsp vegetable oil
1 1/2cups onionchopped
3cloves garlicpressed
2tsp grated fresh ginger root
1/4tsp ground allspice
1tsp ground turmeric
2tsp ground coriander
1/2tsp ground dried thyme
5cups vegetable stock
2cups sweet potatoesdiced peeled
3cups kalechopped
1cup frozen sliced okra
1cup coconut milk
1cup diced tomato
1cup canned black-eyed peasrinsed and drained
2tbsp lime juiceor to taste

Instructions

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.
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!