Health freaks will love this Caribbean callaloo soup recipe
Caribbean callaloo soup is a vibrant and nutritious vegetarian dish, originating from the Caribbean islands. Known for its rich, green color, it primarily uses callaloo leaves, with spinach or Swiss chard as alternatives. This eggless soup is a staple in Caribbean cuisine, offering a hearty meal that combines spices and vegetables for a true taste of island life. Let's get cooking.
Gather the following ingredients
For this soup, gather a bunch of callaloo leaves or 10 ounces of spinach/Swiss chard, one large chopped onion, two minced garlic cloves, one finely chopped scotch bonnet pepper (optional), one cubed medium sweet potato, a 14-ounce can of coconut milk, four cups vegetable broth, one-half teaspoon thyme leaves, two chopped green onions, and salt and black pepper to taste.
Preparing the vegetables
Begin by thoroughly washing the callaloo leaves or substitutes like spinach or Swiss chard to eliminate dirt. Roughly chop these greens. Peel and cube the sweet potato into small pieces. Finely chop the onion and mince the garlic cloves. If using, finely chop the scotch bonnet pepper, handling with care due to its heat. This prepares your vegetables for the soup.
Sauteing basics
In a large pot over medium heat, add a tablespoon of vegetable oil followed by the chopped onions and minced garlic. Saute them until they are soft but not browned - this should take about three minutes. Add in the scotch bonnet pepper here if you're using it. Stirring constantly will ensure that they don't stick to the bottom and burn.
Cooking the soup
To the sauteed mixture, add the sweet potatoes and callaloo leaves (or spinach/Swiss chard). Next, incorporate four cups of vegetable broth and one can of coconut milk. Stir thoroughly to ensure even mixing. Bring this combination to a boil, then lower the heat to allow it to simmer uncovered for about 20 minutes, or until the sweet potatoes have softened.
Final touches
Once the sweet potatoes are tender, mix in thyme leaves, salt, and black pepper according to taste. Let it simmer for another five minutes on low heat, stirring occasionally to ensure everything combines well without sticking or burning at the bottom. Your Caribbean callaloo soup is ready to be served hot. Garnish it with freshly chopped green onions for an added burst of flavor.
