A creamy soup with a touch of Caribbean flavour, it showcases our phenomenal Red Cayenne Chili Fused Olive Oil. Inspired by our trip to the beautiful island of Bequia.  Callaloo is a Caribbean leafy green (also known as Amaranth in other parts of the world) that you may not find at home (if you do it will likely be frozen, which is fine) but could replace with spinach. (You may also add 8 oz (250 grams) of shredded chicken or cubed ham after puréeing.)

Ingredients

2 15 oz (450 ml) cans of black beans, drained
3 Tbsp SOOC Red Cayenne Chili Olive Oil
1 onion, chopped
3 cloves garlic, chopped
3 stalks celery, chopped, with leaves
4 cups chicken broth (or vegetable broth)
1 cup water
1/2 tsp ground cayenne pepper (if you want it extra hot)
1 1/2 tsp ground cumin
2 Tbsp SOOC Neapolitan Herb Balsamic Vinegar
1 cup callaloo (or spinach), chopped
1 Tbsp soy sauce
1/2 tsp ground black pepper
1/4 cup sour cream (or plain yogurt)
1/4 cup chopped green onions
6 Lime wedges

Directions

In a large stockpot, heat SOOC Red Cayenne Chili Olive Oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
Drain and rinse black beans. Add beans to vegetable mixture along with 1 cup of water and broth. Bring to boil; reduce heat and simmer.
Add the cayenne pepper (optional) and ground cumin. Partially cover the pot and simmer over low heat for 1 hour and until reduced and thickening.
Puree soup with an immersion blender until mostly smooth. (You can also remove in batches and puree in a food processor or blender. Return pureed soup to stockpot.)
Add SOOC Neapolitan Herb Balsamic Vinegar, callaloo, soy sauce and pepper. Also, add cooked meat if you are using any at this time and simmer for another 15 minutes. Serve hot with a dollop of sour cream or yogurt,  chopped green onion and a lime wedge. (Serves 6)