Super Food = Super Soup: Kale, Okra & Shrimp Potato Soup

The catchphrase of mealtime throughout my childhood was “it’s an acquired taste”. Everything I ate was an acquired taste. I am grateful for that now because real food is just that real. Fake processed junk is akin to a beautiful girl or guy, with no brains and/or common sense. Draws you in the end it’s all regrets that makes the little enjoyment seem paltry in the long run. Not the case with this hearty delicious soup. Your mother always told you to eat your greens, now we are.

In Toronto, spring is here but if you know anything about Canada, the cold never really goes away. It’s just varnished over for a few months a year and pokes up to remind you that its not too far away. I’ll eat a ragout in 30°C weather so a hearty soup is in order with this skittish weather.

What You’ll Need


1 bunch of kale

1 large onion

3 cloves garlic

1/2 pound shrimp uncooked

1/2 pound frozen okras or fresh

3-4 potatoes

1 tsp each thyme, oregano, parsley

2 tsp Cajun spice blend

2 tbsps olive oil

1 tsp coarse salt (Himalayan or Kosher suggested)

Scotch Bonnet Pepper (optional but why skimp)



1) Defrost shrimp and okras. Peel shrimp if needed and slice okras once thawed.

2) Rinse kale and slice into 1-inch pieces

3) Dice potatoes into 1/4 inch pieces

4) Slice Onion (I usually do this last to avoid tears) and chop garlic finely


1) Coat bottom of stock pot with olive oil until heated. Add salt onions and spices and stir occasionally until fragrant.

2) Add diced potatoes and combine well with onions, garlic and spices. Let steam for a moment.


3) Add okras and combine until they are defrosted or their liquid starts to come out then add shrimp and combine. The shrimp do not have to cook before adding kale.

4) Add kale and combine with potatoes, okra, shrimp and then cover and let wilt. About 5 minutes.


5) Add water to cover the soup ingredients about 1 litre. Add the scotch bonnet but make sure that it does not get crushed.

6) Allow to boil up then simmer for another 40 minutes and serve. Here we have garnished it with ALIMA’S in Original.


Prep Time: 15 min

Cooking time: 1 hour

Servings: 4-6

We took some bread drizzled with olive oil and toasted it for a crispy goodness on the side. This dish does take some preparation but the cooking is easy and the results are fabulous. This is also a good way to get the little ones introduced to hardcore greens like kale. Leave out the spice if you are sharing with the new solid food eaters. It was a hit with mine but she’s just a hungry little munchkin.

Until next time Flavour Lovers,

Mama FlavourFull


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: