This soup resembles a callaloo, which is typically made with taro leaves in place of the kale and with the addition of a hot pepper to add some kick. My family isn’t big into spice, so this is a mild version of the soup, which still has a lovely flavor and is a great alternative way to get both your green veggies and your bone broth!
- 4 cups chicken broth
- 1 bunch green onions, chopped
- 6 cups fresh kale, chopped
- 4 cups okra, chopped
- 3 garlic cloves, chopped
- 6-8 sprigs thyme (or 1 tsp dried whole leaf thyme)
- 4 Tbsp creamed coconut (also called coconut butter or coconut cream concentrate)
1. Combine all ingredients except creamed coconut in a large pot. Bring to a boil then reduce heat to a simmer.
2. Simmer uncovered for 20-25 minutes, until veggies are nice and soft.
3. Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!). Note: if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.
4. Add creamed coconut, stir to dissolve. Enjoy!