A nice soup directly from the Carabbean (okay, it made a detour in my raw kitchen!). It is so tasty, with its brillant spice mix and kale, that you will be quite literally transported to where it is warm and sunny!
1 1/2 cups kale, sliced in thin strips
1 tsp olive oil
1 pinch sea salt
1 garlic clove, crushed
1 carrot (or piece of sweet potato, for a more authetic taste)
1/2 cup tomato, in small cubes
1/4 cup green onion, chopped
juice of 1/2 lime
sprouted lentils (or any other sprout), optional
Start by preparing the noodles. Spiralize the carrot and put it in 2 bowls.
Put the kale in a large bol and give it a good massage with the oil, salt and garlic. We are looking for soft kale, sort of like when it is cooked. Put this in the bowls with the noodles.
Then, prepare the Callaloo Soup base. Mix together the cashew and the coconut milk, in a blender, until smooth. Add in more coconut milk if desired. Add the spices in and mix briefly. Pour in bowls. Mix slightly.
Garnish with cubes of tomato, green onions and lentil sprouts (if using). Drizzle lime juice on top.
Wow Shannsu, this looks wonderful! I remember camping in Jamaica almost 20 years ago and loving callaloo and ackee (minus the saltfish!!). Never thought of subbing the callaloo with kale, that's brilliant! Oh that brings back some nice memories! I'll have to try this one soon! Now if only I could find some ackee I'd be in heaven!
Matthew Kenney has this conch chowder in his Entertaining in the Raw book that also looks really good! (had to edit this comment as I had originally typed his Everyday Raw)
I'm not a big soup person but these two recipes are going to get made sometime soon
Nice looking soup, Shannsu! I was wondering if it would make a significant difference to sub chard for the kale... It probably wouldn't need the massage, right?
Since the carrot "noodles" are crunchy, not massaging whatever green you put in there won't alter the texture much. However, since I did massage the kale with oil,salt and garlic (and that did add to the whole taste experience), you might want to include those ingredients elsewhere. Maybe put the oil and salt with the rest of the soup base, and put the crushed garlic in with the noodles.
I must say, though, that I did like that mushiness the massaged kale provided... Let me know how it turns out!
And Joyce, collards would probably be nice in there, indeed... Varying the green will vary the soup's taste (which is what the whole adventure is about, isn't it???)
hi! i made this last night...i had just had a green smoothie before dinner so i didn't put in the kale, but i did put in cilantro. i made yam noodles in the D and they were PERFECT in the soup - goooood combo. i put in tomatoes. i heated the soup gently on the stove, but i HAVE to say i just had some today for lunch, i added a little bit of miso and it was deeeeelish (i think the flavors had time to mingle in the fridge last night). sooo good.
i can just imagine with a hint of fish taste: i was thinking nori blended and strained with the coconut milk, or else mushroom soak water...? or fish stock ...seaweed soak water?
anyways, it was awesome today. i would suggest making in the morning and letting the flavors mingle all day, then heating gently.