Callaloo Preparation Time: 20 minutes (plus marinating time) | Cooking Time: 55 minutes 30g butter 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 150g okra, trimmed, cut into 1cm slices 2 teaspoons fresh thyme leaves 300g spinach leaves, trimmed, chopped finely 2 cups chicken stock 1 cup coconut milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 200g fresh crab meat 1 teaspoon chilli sauce 1 tablespoon finely chopped chives

Melt butter in large saucepan. Add onion and garlic; cook gently until onion is soft.

Add okra and thyme to onion mixture; cook gently, stirring, 5 minutes. Add spinach; cook, stirring, 3 minutes or until spinach has wilted.

Pour in stock and coconut milk. Add salt and pepper; bring to a boil, stirring. Simmer gently, covered, 30 minutes.

Add crab meat and sauce; simmer gently, covered, stirring occasionally, 5 minutes.

Serve soup sprinkled with chives.

SERVES 4

TIP: If you prefer, fresh ingredients can be replaced with alternatives: use frozen spianch instead of fresh spinach, 1 teaspoon dried thyme in place of the fresh thyme, and tinned or frozen crab instead of fresh crab meat.