Callaloo Soup Recipe

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You're going to love the flavor of this great tasting soup featuring nutritious taro leaves, which are known as "callaloo" in Caribbean countries. This soup is great for a light supper.
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  • 12 ounces callaloo leaves or spinach
  • 6 cups chicken stock
  • 1/2 onion - finely chopped
  • 3 cloves garlic
  • 3 scallions - chopped, using green and white parts
  • 1 teaspoon thyme
  • 4 ounces lean salt pork cut into 1/2
  • 1/2 pound shrimp - fresh, frozen, or canned
  • 1/2 cup coconut milk
  • 16 ounces frozen okra, sliced
  • salt and pepper - to taste
  • Tobasco sauce - to taste
45 mins
1 hr
  • Wash and chop greens.
  • Put the greens into a large heavey saucepan with chicken stock, onion, garlic, scallions, thyme, and salt pork.
  • Cover and cook at a gentle simmer until the pork is tender.
  • Add the shrimp, coconut milk, and okra. Cook until okra is done, about 10 minutes.
  • Season to taste with salt, pepper, and hot pepper sauce.
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Callaloo Soup Recipe Reviews

callaloo soup

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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J Robinson
Rating of 5 out of 5.0 stars
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"We tried this soup and absolutely loved it! It's such a great refreshing summer soup and the coconut milk adds a touch of sweetness that counteracts any spice. We have tried it with crab instead of the shrimp and have tried it without seafood as well. Both are also very good. Additionally we found that if you wanted more spice to start with, cooking in a diced jalepeno pepper from the start does well to add an extra kick!"
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