Traci Bs Callaloo Soup Recipes

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TRINI CALLALOO (COCONUT SOUP)



Trini Callaloo (Coconut Soup) image

Provided by Food Network

Time 1h7m

Yield 10 servings

Number Of Ingredients 13

2 Tbs. vegetable oil
1 medium onion chopped
2 garlic cloves, minced
1/4 cup chopped celery
14 cup chopped fresh chives
2 Tbs. fresh thyme
1 lb. washed and coarsely chopped dasheen or spinach leaves
10 okras, sliced
1 cup of coconut milk
2 Tbs. margarine or butter
4 cups chicken stock or water
1 Tbs. of Angostura Bitters
Salt and pepper to taste

Steps:

  • In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.

TRACI B'S CALLALOO SOUP



Traci B's Callaloo Soup image

This delicious soup has lots of flavor and doesn't call for any meat. I love it!

Provided by Traci-in-Cali

Categories     Bean and Pea Soups

Time 55m

Yield 6

Number Of Ingredients 16

2 teaspoons vegetable oil
1 ½ cups chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh ginger root
¼ teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
½ teaspoon ground dried thyme
5 cups vegetable stock
2 cups diced peeled sweet potatoes
3 cups chopped kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup diced tomato
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice, or to taste

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
  • Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 27.6 g, Fat 10.9 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 395.6 mg, Sugar 5.1 g

TRACI B'S CALLALOO SOUP



Traci B's Callaloo Soup image

This delicious soup has lots of flavor and doesn't call for any meat. I love it!

Provided by Traci-in-Cali

Categories     Bean and Pea Soups

Time 55m

Yield 6

Number Of Ingredients 16

2 teaspoons vegetable oil
1 ½ cups chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh ginger root
¼ teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
½ teaspoon ground dried thyme
5 cups vegetable stock
2 cups diced peeled sweet potatoes
3 cups chopped kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup diced tomato
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice, or to taste

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
  • Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 27.6 g, Fat 10.9 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 395.6 mg, Sugar 5.1 g

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