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Kale and Okra Soup (Callaloo)
Servings: 6
Preparation Time: 30 minutes
Ingredients:
- 4 cups chicken stock
- 1 bunch green onions, chopped
- 6 cups fresh kale, chopped
- 4 cups okra, chopped
- 3 garlic cloves, chopped
- 6–8 sprigs thyme
- 4 tablespoons Coconut Cream Concentrate
Directions:
Combine all ingredients except Coconut Cream Concentrate in a large pot. Bring to a boil, then reduce heat to a simmer.
Simmer uncovered for 20–25 minutes until veggies are nice and soft.
Puree soup using an immersion blender. (You could do this in a conventional blender but be careful not to burn yourself!). Note: if the stalks of your thyme sprigs are very tough, you might want to remove them before pureeing.
Add Coconut Cream Concentrate and stir to dissolve. Enjoy!
Recipe and photo submitted by Sarah, Marietta, GA.
