Serves: 6 servings | Prep time: 20 minutes | Cooking time: 30 minutes
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper (whole or sliced for extra heat, optional)
- 1 lb callaloo (or spinach), washed and chopped
- 1 sweet potato, peeled and diced
- 2 large carrots, peeled and diced
- 1 large cassava (yuca), peeled and diced
- 1 small green plantain, peeled and diced
- 1 can (14 oz) Cool Runnings coconut milk
- 4 cups vegetable or chicken broth
- 1 tsp thyme
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh red chili, chopped (for garnish)
Directions
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and whole Scotch bonnet pepper (if using) and sauté for 2-3 minutes until the onions are softened.
2. Add the diced sweet potato, carrots, cassava, and plantain to the pot. Stir well to coat the vegetables with the onion and garlic mixture.
3. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the root vegetables are tender.
4. Add the chopped callaloo (or spinach) to the pot along with the coconut milk and thyme. Simmer for an additional 10 minutes.
5. Once everything is cooked through, remove the whole Scotch bonnet pepper (if it was added for heat) and blend the soup using an immersion blender until smooth. If the soup is too thick, you can add more broth or water to reach your desired consistency.
6. Taste and adjust the seasoning with salt and pepper. Serve the soup hot, garnished with chopped green onions and fresh red chili for a pop of color and heat.