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Saute the scallion, onion and garlic until soft.

Combine the cho cho (christophine) and carrots with the base ingredients.

Add the spices - thyme, bay leaf, shado beni, pimento, black pepper, paprika and pink salt

Caribbean Detox


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Caribbean Detox  Soup

Published on January 9, 2021
Cook Time: 50 minutes
Serving Size: 6 servings
  • a bunch of callaloo 3 cups, tightly packed or use spinach/kale
  • 1-2 cho cho/christophine chopped
  • 4 large carrots sliced and halved
  • 1 cup okra chopped, see notes (about 20 fingers)
  • 4-6 corn cobs
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 6 thyme stems + 2 bay leaves tied together in a bundle
  • 1 tbsp shado beni (culantro) or use cilantro (coriander) (15g)
  • 10 pimento berries
  • 2 tsp paprika (10g)
  • 2 tsp black pepper (10g)
  • 2 tsp pink salt if required, see notes (10g)
  • 8 cups vegetable broth (1.8 litres)
  • scotch bonnet (only use this in the stove top version, not the instant pot version).
  • Full recipe is at -https://thatgirlcookshealthy.com/caribbean-detox-soup/


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