Vegetarian Jamaican Callaloo Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  425g

• Onions

  Raw

  1 medium or 110g

• White potatoes

  Flesh and skin, raw

  100g

• Garlic

  Raw

  5 cloves, minced or 15g

• Kale

  Raw

  8 cup, chopped or 536g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Coconut oil

  2 tbsp or 27g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Thyme

  Fresh

  1 tbsp or 2g

Directions

1. 1. Heat the coconut oil in a heavy soup pot on medium heat, then add the diced onion, garlic, parsley and thyme. Turn the heat down to low and cook for about 3-5 minutes. 2. Add kale and cook until wilted, about 4 minutes. Drain beans. Add beans and all remaining ingredients. Simmer over medium heat 25 minutes. 3. Remove 2 cups of soup and puree in blender. Add puree to soup. Adjust salt to taste.Serve hot. (The Vibrant Caribbean Pot, Chef Chris De La Rosa)

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