Satima’s Caribbean Callaloo Soup

If you’ve eaten at Yogaville in the past few months, you may have experienced the pleasure of enjoying a meal prepared by Satima. A well-seasoned cook, Satima weaves a tapestry of perfectly balanced spices into her dishes.

Her recent Callaloo Soup had us clamoring for seconds—and thirds. The recipe is brimming with seasonal veggies that are friendly to any budget.

Satima’s Caribbean Callaloo Soup

Serves 6

Ingredients:

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground dried thyme
• 5 cups vegetable stock
• 2 cups diced peeled sweet potatoes
• 3 cups chopped leafy green (kale, spinach, collards)
• 1 cup sliced okra
• 1 cup coconut milk
• 1 cup diced tomato
• 1 cup black-eyed peas (drained and prepared; from can or fresh)
• 2 tablespoons lime juice, or more to taste

Directions:

1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
2. Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

Want to learn more about food at Yogaville?

Learn recipe development and yogic cooking alongside our Ashram chefs in our Vegetarian Cooking Internship, offered year round.

Get involved with the source of much of the Ashram’s food through our Organic Farming Internship, offered during the regular growing season of March–November.