Don't miss another issue…      Subscribe

Callaloo Soup

 

32

Yield

6

servings

Prep

25

min

Cook

150

min

Ready

180

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

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
*

Directions

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

Simmer for 1½ 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.

Purée 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 1213% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 8%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed