(Note: If the soup is too thick for your liking, feel free to thin by adding additional water)
1 tablespoon olive oil
2 (10-ounce) bags frozen spinach
1 (5-ounce) bag frozen okra
1 small winter squash (such as acorn or butternut), peeled, seeded, and chopped
1 large carrot, chopped
2 cups low sodium vegetable stock
1 (13.5-ounce) can light unsweetened coconut milk
6 garlic cloves, minced
1 onion, finely chopped
7 sprigs of thyme
4 scallions, sliced
1 habanero pepper
2 cups low sodium vegetable stock
1 ½ teaspoons salt
1 teaspoon black pepper
An Oldways recipe, courtesy of Brianne Brathwaite