2 tablespoons butter or coconut oil
4 shallots, ﬁnely diced
2 large carrots, quartered and ﬁnely diced
1 tablespoon ground allspice
2 habanero or scotch bonnet peppers, sliced in half and deseeded
4 cups low sodium vegetable broth
1 bunch or 16oz box of spinach (or callaloo if you can ﬁnd it)
½ cup coconut milk
1 teaspoon sea salt
- Heat the butter or coconut oil on medium-low heat in a soup pot or Dutch oven. Add the shallots, carrots, peppers, and slowly sauté for a good 5 minutes, covered, cooking until the carrots are soft and the aromas are full-blast.
- Pour 2 cups of vegetable broth into your blender. Add two handfuls of greens and blend, until totally pureed. Keep adding greens, adding as much broth as needed each time, until you’ve blended your bunch.
- Add the pureed greens and the rest of your vegetable broth to the pot. Add the coconut milk and sea salt. Cover and simmer on medium heat for 10 minutes, stirring occasionally.
- Serve in a cup or bowl as a starter, side or main dish. Delicious with a slice of bread for dipping.
*Note: Habanero and Scotch Bonnet peppers pack a ton of heat that. Leave your peppers whole, sliced just in half, to lend their heat to the pot. Remove the peppers once the soup is ready to be served.
An Oldways recipe and photo.