trinidadianlunchServes 4£ Budget-friendly

Callaloo & sweet potato soup

Name: Callaloo & sweet potato soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: trinidadian
Ingredients: 300g Spinach or callaloo leaves; 1 large Sweet potato; 8 Okra; 400ml tin Light coconut milk; 500ml Vegetable stock (low salt); 1 Onion; 3 cloves Garlic; 3 sprigs Fresh thyme; 1 Scotch bonnet (whole, unbroken); 2 Spring onions

Silky greens, sweet potato and light coconut milk with thyme and scotch bonnet warmth — a bowl of home.

Callaloo is Sunday lunch in a pot across Trinidad — dasheen leaves simmered down with coconut and okra. Spinach stands in beautifully where dasheen bush is hard to find, and light coconut milk keeps all the silk with less of the saturated fat.

Ingredients

Spinach or callaloo leaves300g
Sweet potato1 large
Okra8
Light coconut milk400ml tin
Vegetable stock (low salt)500ml
Onion1
Garlic3 cloves
Fresh thyme3 sprigs
Scotch bonnet (whole, unbroken)1
Spring onions2

Method

1Soften the onion and garlic in a splash of the coconut milk in a large pot, 3–4 minutes.
2Add the sweet potato (peeled, cubed), okra, thyme and stock; simmer 10 minutes.
3Add the greens, the rest of the coconut milk and the whole scotch bonnet — do not burst it, it is there for perfume, not fire.
4Simmer 15 minutes until everything is tender. Remove the scotch bonnet and thyme stalks.
5Blend until silky (or leave it rustic), scatter with spring onion, and serve.

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