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Callaloo Soup <recipe>

Just this week, a friend invited me to a Macy's Cooking Class where
the instructors were 2 members of the Moosewood Collective. One of the
recipes that they prepared was a Callaloo soup which I liked except
for the okra, (but they said that zucchini could be used instead) 

Their recipe called for a tsp or 2 of oil for sauteeing and I'm
assuming that it can be replaced with stock or your favorite saute

	Callaloo Stew
	Adapted from Cooking Class given by Moosewood Collective
	members. Recipe is from "Moosewood Restaurant Low-Fat
	Favorites Cookbook"

	Serves 4
	Total time: 40 minutes

	1 1/2 cup finely chopped onions
	3 garlic cloves, minced or pressed
	2 tsp grated fresh ginger root
	1 tsp turmeric
	2 tsp ground coriander
	1/2 tsp dried thyme
	1/4 tsp ground allspice
	5 cups water or veg. stock
	2 cups diced sweet potatoes (about 1 large potato), pumpkin,
		or other winter squash
	2 cups chopped callaloo or stemmed kale or 3 cups chopped
		stemmed spinach 
	1 cup fresh or frozen sliced okra (easy to slice if slightly
		frozen) or use zucchini
	1 cup diced tomatoes
	1/2 tsp salt
	2 Tbsp lime juice

	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.