Callaloo Soup Shooters
A creamy and vibrant callaloo soup served in shooter glasses for a sophisticated and flavorful snack or appetizer.
Ingredients
- about 450 g Callaloo Bush or Spinach
- 0.5 cup Onion
- 2 cloves Garlic
- 0.5 cup Okra
- 2 cups Coconut Milk
- 2 cups Vegetable Broth
- 1 teaspoon Thyme
- 1 small Scotch Bonnet Pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, sauté onion and garlic until fragrant.
- 2Add okra and cook for 5 minutes.
- 3Add callaloo bush or spinach, coconut milk, vegetable broth, thyme, and Scotch bonnet pepper (if using).
- 4Bring to a boil, then reduce heat and simmer for 20 minutes, or until the callaloo is tender.
- 5Remove the Scotch bonnet pepper (if used).
- 6Use an immersion blender to blend the soup until smooth.
- 7Season with salt and black pepper to taste.
- 8Pour the soup into shooter glasses and serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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