Heat oil in a large stockpot over medium high heat and add onion and shallot; cook until slightly soft, about 5 minutes. Add celery (if using), garlic, ginger, stock, and coconut milk and stir together. Add spinach, okra, nutmeg, coriander, and chile flakes and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes. Puree with a stick blender or in a traditional blender and season with salt and pepper to taste.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/02/a-taste-of-the-caribbean-callaloo-soup/