Callaloo Soup
Yield
6 servingsPrep
25 minCook
150 minReady
180 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
dashi
cleaned, deveined |
* |
| 6 | each |
okra
fresh, trimmed |
*
|
| 1 | large |
plantain
cubed |
* |
| 5 | ml |
oregano
|
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| 6 | each |
cloves
pounded |
*
|
| 2 | each |
tomatillos
husked and quartered |
|
| 2 | each |
garlic cloves
pressed |
|
| 453.6 | g |
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.
