Slow-Cooker Callaloo Soup
A hearty and nutritious Caribbean soup made with callaloo (or spinach), okra, coconut milk, and various vegetables, simmered slowly to bring out the flavors.
Ingredients
- about 450 g Callaloo
- 1 cup Okra
- 1 medium Onion
- 3 cloves Garlic
- 1 can (13.5 oz) Coconut milk
- 4 cups Vegetable broth
- 2 sprigs Thyme
- 1/2 Hot pepper
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a slow cooker, combine callaloo (or spinach), okra, onion, garlic, coconut milk, vegetable broth, thyme, and hot pepper (if using).
- 2Season with salt and black pepper.
- 3Cook on low for 5-6 hours, or until the vegetables are tender.
- 4Remove thyme sprigs before serving. Serve hot.
Substitutions
Callaloo → Spinach
Easier to find; similar nutrient profile
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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