So I was at the grocery store the other day and what jumps out at me in the produce section but the nicest looking Okra I have seen in a long time. We don’t have the climate here to grow these puppies, but somewhere they must have been in season because there they were looking amazing.
The second I saw them I knew I was going to have to make Calaloo soup, or at least a paleo version of it which isn’t much different. Calaloo soup is basically a pureed spinach, okra, onion and coconut soup seasoned with some Caribbean spices. It has a distinctive flavour and is rich and hearty. It is usually served with crab meat, but you can use any fish or light meat instead. I like adding some fresh coconut flakes to mine.
- 6 cups Chicken Stock
- 2 tbsp Ghee
- 2 Onions (chopped)
- 1 bunch Fresh Thyme (chopped)
- 1 bunch Green Onions (chopped)
- 1 stalk Lemongrass (sliced)
- 2 cloves Garlic (crushed)
- 2 tbsp sugar free Fish Sauce
- 1/4 cup Wheat Free soy Sauce
- 5 pods Okra (chopped, ends removed)
- 1 Scotch Bonnet Pepper (crushed)
- 1-2 bunches of Spinach
- 1 can Coconut Milk
- Crab Meat
- Add all of the ingredients in a large pot (except for the okra, spinach, coconut milk and crab meat) and place on high heat until it comes to a boil.
- Simmer on med high for about an hour.
- Add the okra and cook until softened.
- Add the spinach and stir until wilted.
- Remove the pot from the stove.
- Puree the soup and strain through a sieve into a container.
- And add in the coconut milk.
To serve:reheat the soup if needed and plate in flat bowls. Top with crab meat and coconut cream.
The soup will keep in the refrigerator for a week. The soup may turn a darker color over time, going from green to almost brown… This is OK, the soup is still good.
If the soup turns bubbly and has a sour taste (this will be distinctive), throw it away; It has gone bad.