583 kcalTrinidad Callaloo Soup
45 min serves 4
Gluten-Free
19gprotein38gcarbs42gfat
Ingredients
- •½ cup onion
- •10 okra
- •1½ ounces salt pork
- •1 tsp thyme
- •2 cloves garlic
- •1 habanero chile
- •1 cup scallions
- •2 tbsp coconut oil
- •8 ounces baby spinach leaves
- •2 cups chicken stock
- •salt and pepper
- •2 cups coconut milk
- •6 ounces crab meat
- •rice
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Method
From foodista.com — read the original
- Saute onion, okra, salt pork, thyme, garlic, habanero and scallions until the okra and onions brown.
- Stir in the callaloo with the chicken stock and simmer until the callaloo is tender.
- Puree with a stick blender. Adjust seasoning to taste with salt and pepper.
- Stir in coconut milk and crab, then warm gently.
- Serve with rice.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com