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Ingredients:

Yield: 10 servings

2 Tbs. vegetable oil
1 medium onion chopped
2 garlic cloves, minced
1/4 cup chopped celery
14 cup chopped fresh chives
2 Tbs. fresh thyme
1 lb. washed and coarsely chopped dasheen or spinach leaves
10 okras, sliced
1 cup of coconut milk
2 Tbs. margarine or butter
4 cups chicken stock or water
1 Tbs. of Angostura Bitters
Salt and pepper to taste

Directions:

1. In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Sauté.
   
2. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes.
   
3. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes.
   
4. Stir in Angostura Bitters
   
5. Blend soup until smooth; add butter and salt and pepper, stir.

To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.

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