Full of iron-rich goodness, this is a delicious soup to make from your home-grown callaloo.
3 rashers bacon
1 onion, chopped
1 clove garlic, chopped
1 litre/4 cups of hot vegetable stock
A nice big bunch of washed callalloo, leaves only, chopped
125 ml/½ cup coconut milk
Salt and pepper
Fry bacon rashers until crispy, then take out of the pan, set aside and crumble into pieces. Using the bacon fat, fry off the onion and garlic until soft but not brown. Add the callaloo, stir and add the coconut milk, stock, salt and pepper. Bring to the boil and simmer for 10 minutes. Let cool slightly, then blend with an immersion (stick) blender. Pour into a bowl and garnish with crispy bacon bits.