Kale and Okra Soup (Callaloo)

February 20, 2012 in Categories: by

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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!

Kale and Okra Soup Callaloo


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!


When your recipes call for X number of cups of cut kale, how are we really to measure that? Are you talking about cramming as much as one can, into a measuring cup? If we could get such measures in approximate weights, it would be very helpful.

Measuring greens in cups are usually “loosely packed”, somewhere between “crammed” and “not crammed at all”. 🙂 I hope that very technical wording helps! – Christina, Sarah’s assistant

I was so surprised to see this here! My Gran made this but used mustard greens. I’ve never seen the word “callaloo” in print! Thanks for posting!

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