St Lucian Callaloo Soup with Crab and Coconut
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Ingredients
- 300 g white crab meat
- 400 g fresh or frozen callaloo (dasheen leaves) or spinach
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 400 ml vegetable stock
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 304 kcal
- Protein
- 19.4 g
- Carbohydrate
- 8.3 g
- of which sugars
- 4.9 g
- Fat
- 21.3 g
- of which saturates
- 17.7 g
- Fibre
- 3.8 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Add the callaloo, vegetable stock, coconut milk and the whole scotch bonnet chilli, and simmer for 15-18 minutes.
- 3
Lift out the scotch bonnet and blend the soup until smooth.
- 4
Return to the pan, stir in the white crab meat and warm through for 3-4 minutes.
- 5
Ladle into bowls and serve hot.
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