COPPER🇬🇩 Grenada
Callaloo soup recipe
A vibrant, nutritious soup bursting with Caribbean flavors.
Ingredients
- 300 g callaloo
- 1 onion
- 2 garlic
- 1000 ml vegetable broth
- 400 ml coconut milk
- 1 tsp thyme
- 1 tsp salt
- 1 tsp black pepper
How to make Callaloo soup
- Chop 300 g of callaloo into small pieces, along with 1 onion and 2 cloves of garlic.
- In a pot, heat 2 tablespoons of oil over medium heat; sauté the chopped onion until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant, stirring regularly.
- Include the chopped callaloo in the pot and stir for 3-4 minutes until it wilts slightly.
- Pour in 1 liter of vegetable broth, stir well, and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and allow it to cook covered for about 5 minutes.
- Add 400 ml of coconut milk, 1 teaspoon of thyme, salt, and black pepper to taste, and stir well.
- Simmer the soup for 15 minutes, allowing the flavors to meld together before blending.
- Use an immersion blender to blend the soup until smooth for about 1-2 minutes.
- Taste and adjust seasoning if necessary before serving hot.
What is Callaloo soup?
Callaloo soup is a traditional dish from Grenada, simmered in one pot, and takes about 30 minutes from start to finish. It is built around vegetable broth, coconut milk and callaloo. The recipe below uses 8 ingredients and is written out step by step.
How long does Callaloo soup take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 20 dishes built on vegetable broth. The method runs to 10 steps, the longest being 15 minutes.
Any tips for making Callaloo soup?
Blend the soup for a creamy consistency.
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