Bouillon de Legumes

Heat palm oil in a large soup pot. Saute diced onion for five minutes until softened. Add garlic and cook one minute until fragrant.

Add diced tomatoes and the whole scotch bonnet pepper. Cook for five minutes until the tomatoes begin to break down and release their juices.

Add sweet potato cubes and six cups of water. Bring to a boil, then reduce heat and simmer for fifteen minutes until sweet potatoes are almost tender.

Add sliced okra and chopped cassava leaves or spinach. Stir well and continue simmering for fifteen more minutes until all vegetables are tender.

Season with salt and black pepper. The soup should be thick and hearty with chunks of vegetables in a rich, slightly viscous broth from the okra.

Ladle into deep bowls and garnish with fresh basil. Serve as a main course with crusty bread or alongside a plate of steamed rice.