![Caribbean Green Soup](https://cdn.statically.io/img/www.foodandwine.com/thmb/ywgUQCz_O24fqVm-Gyrw8I6yR6A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201501-r-xl-caribbean-green-soup-3c6fe86c82a44bab934a804f6ba44626.jpg)
Ingredients
-
1 tablespoon olive oil
-
1 medium onion, coarsely chopped
-
4 cloves garlic, minced
-
1 red bell pepper, diced
-
10 pieces okra, tops removed and sliced
-
1 cup chopped pumpkin or squash (or 1 can pumpkin puree)
-
1/2 teaspoon thyme leaves
-
1 teaspoon sea salt plus more to taste
-
1/2 teaspoon black pepper plus more to taste
-
2 cups coconut milk
-
1 cup chicken broth
-
1 Scotch bonnet or habanero pepper (optional)
-
1 pound fresh spinach, stems included and coarsely chopped
-
6 chives, chopped
Directions
-
In a stockpot or large saucepan, warm the olive oil over medium heat, then add the garlic. Sauté until fragrant, about 30 seconds, then add the onion; continue to sauté, stirring often, until the onion is translucent, about 4 minutes.
-
Add the peppers and sauté until softened, another 4 minutes. Stir in the okra, pumpkin, thyme, salt, pepper, coconut milk, chicken broth and Scotch bonnet pepper, if using. Bring to a simmer and reduce heat to low; simmer until the squash is fork-tender, about 20 minutes. Be careful to not burst the pepper when stirring the soup.
-
Stir in the spinach, in batches if needed (add more as it wilts and shrinks). Simmer until the spinach is soft and dark green, about 8 minutes.
-
Add the chives to the soup, and carefully fish out the pepper. Using an immersion blender or food processor, gently blend the soup until it is smooth but still has a little texture. Taste and add salt and pepper if needed.