Traci B's Callaloo Soup

This Caribbean soup is so flavorful with its mix of spices that kale, black-eye peas, and coconut milk stand on their own with no meat at all!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 218 Calories

Ingredients

• ¼ teaspoon ground allspice
• 2 teaspoons vegetable oil
• 1 ½ cups chopped onion
• 1 cup coconut milk
• 1 cup diced tomato
• 1 teaspoon ground turmeric
• 5 cups vegetable stock
• 2 teaspoons grated fresh ginger root
• 2 teaspoons ground coriander
• 3 cloves garlic, pressed
• 2 tablespoons lime juice, or to taste
• ½ teaspoon ground dried thyme
• 1 cup frozen sliced okra
• 2 cups diced peeled sweet potatoes
• 3 cups chopped kale
• 1 cup canned black-eyed peas, rinsed and drained

Recipe Instructions

Step 1

Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.

Step 2

Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.