Healthy Callaloo Soup with Shrimp

• 1 bunch of callaloo leaves (or substitute with spinach if unavailable), chopped
• 1 lb shrimp, peeled and deveined
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 ripe tomato, chopped
• 1 scotch bonnet pepper, deseeded and minced (optional for heat)
• 4 cups chicken or vegetable stock
• 1 tbsp vegetable oil
• 1 tsp fresh thyme leaves
• 1/2 tsp ground allspice
• Salt to taste
• Black pepper to taste
• 1 green onion, sliced (for garnish)
• 1 tbsp fresh lime juice

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the diced onions, garlic, carrots, and celery, and sauté until the onions are translucent and the vegetables begin to soften.
3. Stir in the chopped tomato and scotch bonnet pepper, cooking for a few more minutes until the tomato breaks down.
4. Add the chopped callaloo leaves or spinach to the pot and sauté until they wilt.
5. Pour in the chicken or vegetable stock and bring to a boil.
6. Reduce heat to a simmer, add the thyme, ground allspice, salt, and black pepper. Allow the soup to simmer for about 20 minutes.
7. Add the shrimp to the pot and cook until they turn pink and are cooked through.
8. Stir in the fresh lime juice just before taking the pot off the heat.
9. Ladle the hot soup into bowls and garnish with sliced green onions.