← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Vegetable oil
• 1 Onion, chopped
• 4 cloves Garlic, chopped
• 3 Spring onion, chopped
• 1 celery stick, chopped
• 3 sprigs Thyme
• 600 g dasheen (taro) leaves or spinach, stalks trimmed, chopped
• 8 Okra, sliced
• 300 g Pumpkin or squash, peeled and diced
• 400 ml Coconut milk
• 500 ml Water
• 1 Scotch bonnet chilli, left whole
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and soften the onion, garlic, spring onions, celery and thyme for 5 min.
2. Add the greens, okra and pumpkin and stir for 5 min, until the leaves wilt down.
3. Pour in the coconut milk and water and drop in the whole scotch bonnet. Bring to a boil, then cover and simmer gently for 30 min, until the pumpkin collapses and the okra is very soft. Take care not to burst the chilli or it will be fiery.
4. Carefully lift out the scotch bonnet and thyme stalks.
5. Whisk hard with a swizzle stick or whisk, or use a stick blender, until the soup is thick and fairly smooth. Season with salt and pepper and serve with rice or as a side to stewed chicken.

Tips

• Taro leaves must be cooked thoroughly; undercooked, they leave an itchy feeling in the throat.
• Many families add crab or salted pig tail for a richer, non-vegan version.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Taste the Islands Caribbean Pot