Trinidad Callaloo Soup

Ingredients

• onion0.5 cup
• okra10.0
• salt pork1.5 ounces
• thyme1.0 tsp
• garlic2.0 cloves
• habanero chile1.0
• scallions1.0 cup
• coconut oil2.0 tbsp
• baby spinach leaves8.0 ounces
• chicken stock2.0 cups
• salt and pepper4.0 servings
• coconut milk2.0 cups
• crab meat6.0 ounces
• rice4.0 servings

Directions

1. 1

   Dice the onion, slice the okra into rounds, mince the garlic, chop the scallions, and finely dice the habanero chile (remove seeds for less heat).

2. 2

   In a large pot, heat the coconut oil over medium heat. Add the salt pork and cook until crispy, about 5 minutes.

3. 3

   Add the diced onion, scallions, and garlic to the pot. Sauté for 3-4 minutes until softened.

4. 4

   Stir in the sliced okra, thyme, and habanero chile. Cook for 2 minutes, stirring frequently.

5. 5

   Add the baby spinach leaves and cook, stirring, until wilted, about 3 minutes.

6. 6

   Pour in the chicken stock and coconut milk. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

7. 7

   Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pot.

8. 8

   Stir in the crab meat and season with salt and pepper to taste. Simmer for 5 more minutes. Serve hot over rice.