Delicious and Nutritious Callaloo (Vegan)

Steps

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1. 1
   Heat olive oil in a large soup pot, then add onion, garlic, and black pepper to soften over low heat, coaxing out the flavours.
   ▶ ≈4:08
2. 2
   After about 3 minutes, stir in Caribbean green seasoning.
   ▶ ≈5:16
3. 3
   Add the peeled and cubed pumpkin and sweet potato, increase heat to medium, and stir to combine.
   ▶ ≈6:05
4. 4
   Add the sliced okra and salt (go lightly at first, adjust later), and stir.
   ▶ ≈6:55
5. 5
   Add the roughly chopped spinach. It may look like a lot, but it will reduce significantly as it cooks. If needed, add in batches and let it wilt before adding more.
   ▶ ≈7:30
6. 6
   Pour in coconut milk, add the Scotch bonnet pepper half, and vegetable stock; stir well to combine.
   ▶ ≈7:50
7. 7
   Bring to a boil, then reduce heat to medium-low and maintain a gentle rolling boil for 1 hour 15 minutes to 1 hour 45 minutes. Add additional water if needed as it reduces. Stir occasionally and gauge the consistency.
   ▶ ≈9:04
8. 8
   When the soup reaches desired thickness, use a swizzle stick (or immersion blender on pulse mode—not continuous—to avoid creating excess foam) to blend for 2–3 minutes, breaking down the pumpkin, sweet potato, spinach, and garlic into a smooth, thickened consistency.
   ▶ ≈10:07
9. 9
   Taste and adjust salt to your preference. If too thick, add a small amount of water. Remove from heat; it will thicken further as it cools.
   ▶ ≈12:30