Trinidadian Callaloo Soup with Okra and Butter
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Ingredients
- 400 g fresh or frozen callaloo (dasheen leaves) or spinach
- 200 g okra, trimmed and sliced
- 400 ml coconut milk
- 20 g butter
- 1 onion
- 2 garlic cloves
- 400 ml vegetable stock
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 6.8 g
- Carbohydrate
- 10.2 g
- of which sugars
- 5.7 g
- Fat
- 24.8 g
- of which saturates
- 20.3 g
- Fibre
- 5.4 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter with a little oil and fry the sliced onion and crushed garlic for 5 minutes until softened.
- 2
Add the okra and cook for 3-4 minutes until it starts to soften.
- 3
Stir in the callaloo, vegetable stock, coconut milk and the whole scotch bonnet chilli, and simmer for 15-18 minutes.
- 4
Lift out the scotch bonnet and blend the soup until smooth.
- 5
Reheat gently if needed and ladle into bowls.
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