Callaloo Soup

180 minutes Prep: 25 minutes Cook: 150 minutes

12 calories per serving view nutrition facts

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1	bunch	dashi	cleaned, deveined
6	each	okra	fresh, trimmed
1	large	plantain	cubed
1	teaspoon	oregano
5	each	scallions, spring or green onions	chopped
6	each	cloves	pounded
2	each	tomatillos	husked and quartered
2	each	garlic cloves	pressed
1	pound	yam	peeled and diced
1	x	salt and black pepper
1	x	scotch bonnet chile peppers	to taste

Combine all but the last three ingredients in a pot with 2 quarts of boiling water.

Simmer for 1 1/2 hours.

Meanwhile, simmer the yam in lightly salted water until just tender.

Drain the water and reserve the vegetables.

Allow the soup to cool slightly.

Strain the stock and set aside.

Puree the cooked solids and return to the pot.

Add enough of the reserved stock to form a syrupy consistency.

In a small pan, reduce the remaining stock until thickened and add it to the soup.

Add the salt, pepper and Sctoch bonnet.

Simmer for 1 hour.

5 minutes before serving, add the diced yams.

Heat through and serve.

VARIATIONS: Replace the dasheen with 1 bunch of spinach.

Replace the yams with either malanga or dasheen root.

Cook in the same way.

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Serving Size 27g

Amount per Serving

Calories 12 13% of calories from fat