Callaloo Coconut Soup

Howdayado Callaloo Soup

Big bunches of callaloo have been inhabiting my vegetable drawer, a large part of my Ditmas Park CSA. I vaguely know what to do with callaloo. Stew, soup, steam? It's like spinach, with a little bit more iron, and perhaps a less tender. Callaloo has a pleasant mineral taste that really mellows in a soup. I'm happy it's here before it's too hot to cook it down in a soup. Make sure to rinse it plenty of times to remove the grit that may be on it. Nothing worse than dirty grit callaloo stew.

Almost like spinach, but healthier

Callaloo Coconut Soup

1 large bunch callaloo (roughly 1 lb)
1 large onion, diced
2 tblsp vegetable oil
6 cloves of garlic, chopped
1 quart water
1 can coconut milk (unsweetened)
1/2 tsp fresh grated nutmeg
1 pinch red pepper
1 tblsp white wine vinegar
salt to taste

Separate leaves from callaloo stems. Rinse each individually in a large clear bowl. Rinse callaloo until water is clear to make sure all the grit is off. Meanwhile heat oil over medium heat in a large soup pot. Add onion with a large pinch of salt and cook until transparent. Chop callaloo stems down to 1/4 - 1/8" pieces. Add to onion and cook for about 10 minutes until soft. Add the callaloo leaves with about 1 cup of water to the pot. Stir and cook until softened. Add remaining ingredients: water, coconut milk, spices, and vinegar. Bring to a boil, and turn off heat. Transfer soup to a high speed blender or food processor. Process until smooth. Add salt to taste and serve.