Trini Callaloo (Coconut Soup)
Trini Callaloo (Coconut Soup)
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 170
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 3
- Sodium
- 617
- Total: 1 hr 7 min
- Prep: 20 min
- Cook: 47 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 170
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 3
- Sodium
- 617
- Total: 1 hr 7 min
- Prep: 20 min
- Cook: 47 min
Ingredients
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
Directions
- 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.
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