Callaloo Caribbean Spinach Soup Recipes

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TRINIDADIAN CALLALOO SOUP



Trinidadian Callaloo Soup image

This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty.

Provided by Trini

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

2 slices bacon, chopped
2 onions, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 clove garlic
3 cups water, or as needed
2 (10 ounce) packages frozen okra, thawed
1 (10 ounce) box frozen chopped spinach, thawed
¼ teaspoon hot pepper sauce, or to taste
salt and ground black pepper to taste
2 (6 ounce) cans crab, drained

Steps:

  • Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
  • Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
  • Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 12.5 g, Cholesterol 39.9 mg, Fat 1.9 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 0.5 g, Sodium 233.5 mg, Sugar 5.2 g

CALLALOO (REAL TRINI STYLE)...CARIBBEAN



Callaloo (Real Trini Style)...caribbean image

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.

Provided by kimfa.eveningtea

Categories     Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

  • Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
  • Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
  • Taste and season with salt & pepper if necessary.
  • When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
  • Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
  • Using a hand blender, blend the callaloo until all the ingredients are pureed.
  • Store in a clean pot with pork tails and reheat before serving.
  • Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

TRINIDAD CALLALOO RECIPE



Trinidad Callaloo Recipe image

Callaloo is considered our [Trinidad] national dish by many. A statement quite debatable since we, our Twin Island Republic, boasts of a wide range of scrumptious dishes! In my version of callaloo, spinach, ochroes, carrot, pumpkin and fresh herbs are simmered in coconut milk. The pumpkin and carrots compliment the spinach and lend sweetness to the dish. The ochroes add smoothness and the coconut milk provides unrivaled depth of flavor and creaminess. The fresh herbs and green seasoning contribute even more caribbean flavor to the callaloo. Soulfood at its best.

Provided by CookingwithRia

Categories     dinner     lunch

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
2 10 oz packages of frozen chopped spinach OR 1 1/2 - 2 lbs young dasheen bush leaves and stems ( 1 bundle)
1/2 - 1 lb pumpkin (squash or calabaza, cubed (can buy from the freezer section))
1/2 - 1 lb ochro (sliced in 1 inch pieces or use pre cut frozen ochro)
1 medium carrot (thinly sliced)
1 medium onion (chopped)
4-5 scallions (finely chopped (about 1 1/2 cups))
1 small bunch thyme (about 8 sprigs, whole or chopped finely)
8 large garlic cloves (minced)
3 tablespoons green seasoning
1 stalk celery (finely chopped, optional)
2 cups fresh coconut milk + 2 cups water (or more if you want more liquid)
salt and pepper (I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper)
1 habanero pepper and 2 pimento peppers
1 - 2 lbs crab (chicken, beef or prepared salted meat, optional)

Steps:

  • In a saucepan over low heat, add 1 tablespoon olive oil, add meat or seafood if you are using, pumpkin, carrots, ochroes, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.
  • Add coconut milk to pan, season with salt and freshly ground black pepper.
  • Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
  • When finished, remove habanero pepper (being careful not to burst it) and (meat or seafood if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.
  • You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.
  • Return meat or crab back into the pot (if using) and serve hot over rice. Heat lovers can break the hot pepper on their plate and ooh and aaah your way to the last grain of rice.

Nutrition Facts : Calories 238 kcal, Carbohydrate 20 g, Protein 12 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 12 mg, Sodium 312 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CALLALOO SOUP



Callaloo Soup image

A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 10

1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
½ pound salt beef, fat removed and diced
½ teaspoon ground black pepper
6 tablespoons minced shallots
¼ teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
½ pound crabmeat

Steps:

  • Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
  • Add the okra, and cook for 8 minutes.
  • Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 8.6 g, Cholesterol 49.9 mg, Fat 3.9 g, Fiber 2.1 g, Protein 13.6 g, SaturatedFat 1.2 g, Sodium 332.6 mg, Sugar 1.7 g

CALLALOO (CARIBBEAN SPINACH SOUP)



Callaloo (Caribbean Spinach Soup) image

This is a tasty soup they serve in Barbados and Trinidad. You can substitute pumpkin for the butternut squash if you like.

Provided by Beverley Williams

Categories     Vegetable Soup

Time 1h

Number Of Ingredients 16

6-8 c chopped spinach
2 c diced butternut squash
1 1/2 c diced sweet potato
1 jalapeno, leave it whole
4 clove garlic, mashed
1/3 tsp sea salt
1 Tbsp olive oil
3 scallions, sliced
1 medium onion, diced
1 Tbsp sofrito,(i use a heaping tbsp.)
4 sprig(s) thyme, pinch the leave off and discard the stems
1/4 tsp black pepper
2 c coconut milk
2 c water
1 Tbsp lemon juice
12 okra pods, sliced

Steps:

  • 1. Heat the olive oil in a large soup pot.
  • 2. Add the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook, stirring frequently for 2-3 minutes.
  • 3. Add the cubed sweet potato, chopped okra, squash and stir well.
  • 4. Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
  • 5. Turn up the heat and bring to a boil.
  • 6. As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
  • 7. Use an immersion blender or pour into a regular blender ans process until smooth. Process by pulsing so it doesn't get too frothy. If you don't have either you can use a whisk to break up the lumps.
  • 8. Remove the jalapeno before serving and discard.

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