Callaloo Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 8
Ingredients
  • 1 tablespoon canola oil
  • 1 medium onion, roughly chopped
  • 2 small shallots, roughly chopped
  • ¼ cup celery leaves (optional)
  • 4-6 cloves roasted garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 cans chicken or vegetable stock
  • 1 can lite coconut milk
  • 1 pound fresh spinach
  • 8 ounces cut frozen okra
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon freshly ground coriander
  • ½ teaspoon red chile flakes
  • Salt and pepper, to taste
Instructions
  1. 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/