Kale and Okra Soup (Callaloo)

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Kale and Okra Soup (Callaloo)

February 20, 2012 in Soups and Stews, Soups and Stews

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!

Ingredients:

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!