Ingredients
- 1 lb. of callaloo leaves shopping list
- Chinese spinach shopping list
- 1 stalk of celery with leaves shopping list
- 3 chives of green onions shopping list
- 2 chopped medium onions shopping list
- 3 cloves of mincedgarlic shopping list
- 1/4 tsp. of thyme shopping list
- 1 chopped sweet pepper shopping list
- 1/2 lb. of sliced okra shopping list
- 1/4 tsp of ground cloves shopping list
- 4 c. of chicken, beef shopping list
- fish or vegetable stock shopping list
- 1 c. of coconut milk salt and pepper to taste shopping list
- 1 tsp. of hot pepper sauce shopping list
How to make it
- First you want to wash, drain, and coasely chop greens, celery stalk and leaves.
- Nest you want to put the greens into a pot with scallions, onions, garlic and thyme, sweet pepper, okra and cloves.
- Now you can add stock and coconut milk.
- Let this simmer until all vegetables are soft, approx. 30 minutes.
- Then puree soup. Add salt and pepper and hot pepper sauce.
- Next you want to reheat soup. Serve hot.
- Now to make coconut milk-
- You need to grate 1 whole coconut;adding 1 c. of warm water and let stand for 15 min. You can then strain mixture through a fine sieve, press on coconut to squeeze out all of the milk.
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