Trinidadian Callaloo Soup (Peanut-Free)
A hearty and flavorful soup made with callaloo (dasheen bush leaves), coconut milk, okra, and other vegetables. This version is carefully crafted to be entirely peanut-free.
Ingredients
- about 450 g Callaloo (dasheen bush leaves)
- 1 cup Okra
- 2 cans Coconut milk
- 1 large Onion
- 4 cloves Garlic
- 1 cup Pumpkin
- 1 small Hot pepper
- 2 sprigs Thyme
- 3 stalks Green onions
- 4 cups Water
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and chop callaloo leaves, okra, onion, garlic, pumpkin, hot pepper, thyme, and green onions.
- 2In a large pot, sauté onion and garlic in a little oil until softened.
- 3Add callaloo, okra, pumpkin, hot pepper, thyme, and green onions. Sauté for a few minutes.
- 4Pour in coconut milk and water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until vegetables are tender.
- 5Season with salt and pepper to taste. Adjust spice level as desired.
- 6Remove thyme sprigs before serving. Serve hot.
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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