450g spinach leaves

5L organic chicken stock

1 onion, chopped

225g organic grass fed diced beef

1/2 teaspoon ground black pepper

6 tablespoons minced shallots

1/4 teaspoon dried thyme

1 green chilli, chopped

100g okra

225g sustainable crab meat


I have a passion for Caribbean food and ethical business practices and that was the basic criteria for my restaurant. We chose this One Plate Planet because we want to be as ethical as possible and hope other restaurants follow suit. We aim to source our produce as locally as possible, the spinach is sourced from Stepney City Farm, the beef ethically sourced from Walter Rose and Son Butchers and the crab sustainably sourced from Direct Seafoods.


Prep 30min; Cook time 45min; Ready in 1hr 15min

Roughly chop spinach leaves and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chilli and crab meat. Cover and simmer until meat is tender, about 35 minutes.

Add the okra, and cook for 8 minutes.

Remove the chilli. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.


The Green Vic

Chef: Randy Ramppersad

Celebrates local
Celebrates local
Features more veg
Features more veg
Sources fish sustainably
Sources fish sustainably