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| 1 1/2 Tasse | onions Finely chopped |
| 3 | Garlic cloves; minced or pressed |
| 2 Teelöffel | Grated fresh ginger root |
| 1 Teelöffel | turmeric |
| 2 Teelöffel | coriander ground |
| 1/2 Teelöffel | thyme dried |
| 1/4 Teelöffel | allspice gound |
| 5 Tasse | Water or veg. stock |
| 2 Tasse | Diced sweet potatoes; (about 1 large potato), pumpkin, or other winter squash |
| 2 Tasse | Chopped callaloo or stemmed kale or 3 cups chopped stemmed spinach |
| 1 Tasse | Fresh or frozen sliced okra; (easy to slice if slightly frozen) or use zucchini |
| 1 Tasse | tomatoes diced |
| 1/2 Teelöffel | salt |
| 2 Esslöffel | lime juice |
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Adapted from Cooking Class given by Moosewood Collective members. Recipe is from "Moosewood Restaurant Low-Fat Favorites Cookbook"
Total time: 40 minutes
In soup pot, saute onions for a minute or 2 then then add garlic and continue sauteeing for another 2 or 3 minutes, until softened. Add ginger, turmeric, coriander, thyme, and allspice and saute another minute, stirring to prevent spices from sticking and scorching.
Stir in water or stock and add sweet potatoes or squash. Bring to a boil and simmer 5 minutes then if you are using callaloo or kale (but not spinach) , stir it in. Add okra and simmer another 5 minutes. Stire in tomatoes, lime juice, salt and spinach, if you are using it. Cooke for another 3 or 4 minutes until all vegetables are tender. Add more salt or lime juice to taste.
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