Sept 18th, 2014


• ½ bundle chopped callaloo 
• 2 cups coconut milk
• 2 Tbsp. nutritional yeast
• 1 Tbsp. turmeric
• ¼ tsp. sea salt
• 2 cloves of thinly sliced garlic
• Pinch of grated ginger
• Handful of parsley and celery
• Pinch of cayenne pepper
• 2 Tbsp coconut oil
• 1 small onion, diced
• 2 stalks of chopped scallion
• ¼ tsp of fresh thyme leave
• 1/8 tsp. dried basil
• ¼ cup of diced yellow or red sweet pepper

Directions: Wash callaloo properly and cut into small pieces. In a medium sized soup pot place coconut oil, garlic, scallion, onion, sweet pepper and ginger. Allow to cook until soften for 1 minute. Then add in coconut milk – bring to a boil and all in callaloo, yeast, cayenne pepper, basil, thyme, turmeric and salt. Let simmer for 10 minutes, turn off the stove and let sit for about 5 minutes. NB: If you can find some fresh moringa leaves add it to the soup after you have turned the stove off – this will increase the nutrients even more and help with your recovery from the virus.

Enjoy the soup by itself, or you can serve it with a fresh salad – have the salad first and then the soup after!

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