CALLALOO (CARIBBEAN SPINACH SOUP)

Prep:10minCook:50min

If you are lucky enough to find fregh callaloo leaves, this soup will be authentically West Indian. But spin. ach is an acceptable alternative as long as you don't use baby spinack which is too tender and mild to stand up to the bold, hot flavors in this recipe. Our version emphasizes vegetables, but feel free to add some cooked crab meat or shredded chicken for a heartier meal.

Updated at: Wed, 16 Aug 2023 20:30:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories669.5 kcal (33%)

Total Fat50.4 g (72%)

Carbs37.8 g (15%)

Sugars12.7 g (14%)

Protein25.1 g (50%)

Sodium574.3 mg (29%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

or other hot chili pepper, optional

1butternut squash

450gokra

fresh, or frozen, thawed

2 bunchescallaloo

big, or dark green spinach

2 Tbspolive oil

or coconut

1 tspallspice

3 sprigsthyme

3 cupsChicken

Broth

or store-bought stock

2 cupscoconut milk

salt

pepper

Instructions

Step 1

1 Dice onion. Finely chop garlic and green onions. Mince chili pepper. Peel, seed, and dice squash. Slice okra. Chop callaloo (or spinach) leaves and stalks.

Step 2

? Heat a soup pot over medium-high. Add olive or coconut oil Stir in onion and garlic and sauté for 60 seconds. Add green onions, chili pepper, if using, allspice, and thyme. Cook, stir-ring, until aromatic, about 2 minutes. Season with salt and pepper.

Step 3

3 Add squash and okra. Cook for 3-5 minutes, allowing vegetables to brown but not singe. Season with salt and pepper. Add callaloo or spinach, stock, and coconut milk.

Step 4

Stir and bring to a simmer (little bubbles). Cover and cook for 45 minutes until squash is tender and soup has thickened.

Step 5

4 To serve, ladle soup into four individual bowls.