2 tablespoons butter or coconut oil
4 shallots, ﬁnely diced
2 large carrots, quartered and ﬁnely diced
2 habanero or scotch bonnet peppers, sliced in half and deseeded
4 cups low sodium vegetable broth
1 bunch or 16-ounce box of spinach (or callaloo if you can ﬁnd it)
½ cup coconut milk
1 tablespoon ground allspice
1 teaspoon sea salt
- Heat the butter on medium-low heat in a soup pot or Dutch oven. Add the shallots, carrots, and peppers, and slowly cook, stirring ocassionally for a good 5 minutes, covered, until the carrots are soft and the aromas are full-blast.
- Pour 2 cups of the vegetable broth into your blender. Add two handfuls of greens and blend, until totally pureed. Keep adding greens, and as much broth as needed each time, until you’ve blended your bunch.
- Add the puréed 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. The soup’s delicious with a slice of bread for dipping.
*Note: Habanero and Scotch Bonnet peppers pack a ton of heat. 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.
Saturated Fat: 11g