Traci B's Callaloo Soup

Ingredients

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground dried thyme
• 5 cups vegetable stock
• 2 cups diced peeled sweet potatoes
• 3 cups chopped kale
• 1 cup frozen sliced okra
• 1 cup coconut milk
• 1 cup diced tomato
• 1 cup canned black-eye peas, rinsed and drained
• 2 tablespoons lime juice, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring, until soft.

2. Stir in the pressed garlic and grated ginger and cook for 1 minute. Add the allspice, turmeric, coriander and dried thyme and stir for 30 seconds until fragrant.

3. Pour in the vegetable stock and add the diced sweet potatoes. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.

4. Add the sliced okra and chopped kale to the pot. Simmer for about 8 minutes, until the kale is tender and the sweet potatoes are soft.

5. Stir in the diced tomato, rinsed black-eye peas and coconut milk. Simmer for 5 minutes until heated through.

6. Remove the pot from the heat and stir in the lime juice, adding more to taste. Ladle into bowls and serve hot.