1+1/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 teaspoons canola or other vegetable oil
2 teaspoons grated fresh ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice

In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened.

Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.

Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale (if you are using spinach, do not add it yet.)

Add the okra and simmer for another 5 minutes.

Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender.

Add more salt or lime juice to taste - and stir in the optional coconut milk at this point, if you are including it.
    

This is delicious if put blended smooth and served piping hot with small bits of sweet potato and crab at the bottom (crab meat pieces is a de rigeur ingredient in Trinidad). Some hotel chefs even add a tablespoon of cream at the end and swirl very slightly - it's quite an artistic and visual contrast with the dark green of the ingredients.

Callaloo soup tastes even better if refrigerated and served the following day, so by all means make it ahead for an occasion and reheat as required.

Most West Indians like their Callaloo slightly peppery, so a half a teaspoon of Barbados (yellow) pepper sauce - or two drops of that red fiery stuff - will lend authenticity and add exotic flavour to your plate! Another West Indian practice is to side the plate with chunks of delicious fresh bread.