Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart. Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart
This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean markets or international grocery stores. Serve with finely chopped fresh Scotch bonnet chiles sprinkled on top for extra heat.
Featured in “Reinventing Jamaica” by Yaran Noti.
Yield: 6–8 Time: 50 minutes 2 Tbsp. vegetable oil 6 scallions, roughly chopped 3 fresh thyme sprigs, stems removed 2 garlic cloves, finely chopped 1 small white onion, roughly chopped 8 oz. fresh or canned callaloo or spinach, roughly chopped 4 cups vegetable stock 3 Scotch bonnet chiles (1 halved; 2 stemmed, seeded, and finely chopped) 1 yellow yam or russet potato, peeled and cut into 1-in. cubes Kosher salt and freshly ground black pepper Instructions To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the scallions, thyme, garlic, and onion and cook, stirring frequently, until soft, about 7 minutes. Stir in the callaloo, stock, and halved chile, bring to a simmer, and cook, stirring occasionally, until the callaloo is tender, about 10 minutes. Transfer the soup to a blender, discard the
