Callaloo soup with ham

Name: Callaloo soup with ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Garlic cloves; 1 collar Spring onions; 150 g Okra pods; 1 kg leaf spinach; 1/2 bunch flat leaf parsley; 2 TABLESPOONS Oil; 2 TEASPOONS Curry; 100 ml unsweetened coconut milk; 2 TEASPOONS Vegetable broth; 1 TABLESPOON butter/margarine; 75 g cooked ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Garlic cloves
1 collar Spring onions
150 g Okra pods
1 kg leaf spinach
1/2 bunch flat leaf parsley
2 TABLESPOONS Oil
2 TEASPOONS Curry
100 ml unsweetened coconut milk
2 TEASPOONS Vegetable broth
1 TABLESPOON butter/margarine
75 g cooked ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Peel garlic and chop 2 cloves finely. Clean and wash spring onions, okra and spinach. Cut spring onions into rings. Wash and chop parsley
2
Heat the oil in a large pot. Fry spring onions and chopped garlic in it. Sweat okra and curry briefly. Add spinach, cover and let it collapse at low heat
3
Stir in coconut milk, 3/8 l water and stock. Bring to the boil, cover and simmer at low heat for 15-20 minutes
4
Cut the rest of the garlic into thin slices. Fry in hot fat until golden brown. Dice ham finely and fry briefly. Remove from the stove
5
Finely mash the vegetables. Season soup with salt, pepper and nutmeg. Arrange everything. Spread garlic and ham on top. Sprinkle with curry.