Callaloo Soup (Antigua)

Instructions

1. Wash the callaloo leaves, remove the thick stems and roughly chop them.
2. Slice the okra into rounds and dice the onion, then crush the garlic.
3. Fry the onion and garlic in the oil for 4 minutes over medium heat until translucent.
4. Add the diced tomato, thyme and paprika, then cook for 2 minutes.
5. Stir in the callaloo leaves and okra, then add the stock.
6. Bring to a boil, then simmer for 20 minutes over low heat.
7. Blend the soup until smooth, then return it to the pot.
8. Add the coconut milk, adjust the seasoning and reheat for 3 minutes without boiling. Serve hot.