Callaloo Soup

10
CORWYNN DARKHOLME 242

"A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread."

Ingredients

{{adjustedServings}} servings 120 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
  2. Add the okra, and cook for 8 minutes.
  3. Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.
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Reviews

10
  1. 12 Ratings

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OMG, this soup is simply divine... no actually, it is the devil! I couldn't stop eating it, bowl after bowl after delicious, mouthwatering bowl. I finished all 6 servings in one day! Thank g...

I made this soup for a couple for was having a "romantic dinner for two" Caribbean style. They both loved this soup! I made it again for myself and husband, and we both thought it was wonderful...

I thought this was very delicious. My girls really liked it. I didn't put the okra or the crabmeat in cause I didn't have any. I added two cups of coconut milk and reduced some of the chicken ...