Callaloo Soup with Coconut Milk
A hearty and nutritious Caribbean soup made with callaloo (or spinach), coconut milk, and vegetables.
Ingredients
- about 450 g Callaloo (or Spinach)
- 1 can (13.5 oz) Coconut Milk
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 cup Okra (sliced)
- 1 medium Carrot (diced)
- 1 stalk Celery (diced)
- 1 pepper Scotch Bonnet Pepper (optional, whole)
- 2 sprigs Thyme (fresh)
- 4 cups Vegetable Broth
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Sauté onion and garlic in a large pot over medium heat until softened.
- 2Add okra, carrot, and celery and cook for 5 minutes more.
- 3Add callaloo (or spinach), scotch bonnet pepper (if using), thyme, vegetable broth, and coconut milk.
- 4Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
- 5Remove scotch bonnet pepper and thyme sprigs before serving. Adjust seasoning with salt and pepper to taste.
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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