Callaloo Soup

Callaloo Soup Recipe from Hawaii - Delicious and Nutritious

Region / culture: Hawaii | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Callaloo soup is a traditional Caribbean dish that is both flavorful and nutritious. This creamy soup is made with callaloo leaves, which are similar to spinach, and coconut milk, giving it a rich and creamy texture. The addition of garlic, onions, and scallions adds depth of flavor, while the habanero chile gives it a spicy kick.

History

Callaloo soup has its origins in the Caribbean, where callaloo leaves are a staple ingredient in many dishes. The soup is often served as a comforting and nourishing meal, especially during the cooler months. It is a popular dish in countries such as Jamaica, Trinidad and Tobago, and Barbados.

Ingredients

3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups canned unsweetened coconut milk (available in Asian markets and gourmet shops)
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
0.25 lb (113 g) hubbard or acorn squash, peeled and coarsely chopped
0.25 lb (113 g) margarine
0.5 habanero chile, seeds and stem removed, minced
salt and pepper to taste

How to prepare

In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes.
Reduce the heat and simmer for 40 minutes.
If the mixture is too thick, add more coconut milk.
Remove from the heat, allow it to cool, and puree in a blender in small batches.
Reheat the soup and serve.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute spinach or kale for the callaloo leaves if they are not available.
Add diced carrots or sweet potatoes for added sweetness and texture.

Cooking Tips & Tricks

Be sure to remove the ribs from the callaloo leaves before chopping them, as they can be tough and fibrous.

- Adjust the amount of habanero chile to suit your spice preference. You can also remove the seeds for a milder flavor.

- If you prefer a thicker soup, you can add more squash or coconut milk. Conversely, if you prefer a thinner soup, you can add more milk.

- For a smoother texture, puree the soup in a blender in small batches.

Serving Suggestions

Serve the callaloo soup hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs.

- Enjoy the soup with a side of crusty bread or rice for a complete meal.

Cooking Techniques

Boil and simmer the soup to allow the flavors to meld together and the vegetables to soften.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Use vegetable broth instead of milk for a dairy-free version of the soup.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve the callaloo soup in individual bowls, garnished with a sprig of fresh herbs or a drizzle of coconut milk.

Pairing Recommendations

Pair the callaloo soup with a crisp green salad or a side of plantains for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

20g per serving

Proteins

5g per serving

Vitamins and minerals

Callaloo leaves are rich in vitamins A and C, as well as iron and calcium.

Alergens

Contains dairy (milk) and tree nuts (coconut)

Summary

Callaloo soup is a nutritious dish that is rich in vitamins and minerals. It is a good source of carbohydrates, fats, and proteins, making it a satisfying meal.

Summary

Callaloo soup is a delicious and nutritious dish that is perfect for a comforting meal. With its creamy texture and flavorful ingredients, this soup is sure to become a favorite in your household. Enjoy it on its own or paired with your favorite side dishes for a satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Callaloo Soup. It was many years ago, when I was just a young girl growing up in Trinidad. My grandmother, who was known for her incredible cooking skills, had invited me into her kitchen to help prepare a special meal for our family.

As we gathered the ingredients and prepared the vegetables, my grandmother began to tell me the story of how she learned to make Callaloo Soup. She explained that Callaloo, a leafy green vegetable similar to spinach, was a staple in Trinidadian cuisine. The soup was a comforting and nourishing dish that was perfect for a cool evening.

My grandmother had learned the recipe from her own mother, who had learned it from her mother before her. It was a family tradition that had been passed down through the generations, each cook adding their own twist to make it their own.

As we chopped the vegetables and sautéed the garlic and onions, my grandmother shared memories of her childhood in Trinidad. She told me stories of bustling markets filled with fresh produce, the sound of steel drums in the distance, and the scent of spices wafting through the air.

I watched intently as she added the Callaloo leaves to the pot, letting them wilt and release their vibrant green color. Then came the coconut milk, scotch bonnet pepper, and seasonings that would give the soup its signature spicy kick.

As the soup simmered on the stove, my grandmother urged me to taste it and adjust the seasoning to my liking. I took a spoonful and was immediately transported back to Trinidad, to a time when life was simpler and the flavors of home were all around me.

When the soup was finally ready, we gathered around the table with our family to enjoy the fruits of our labor. The rich, velvety broth was filled with tender chunks of sweet potato, okra, and chunks of flavorful crab meat. Each bite was a taste of my heritage, a reminder of the traditions that had been passed down to me.

As I sat with my family, savoring each mouthful of soup, I knew that this recipe would become a cherished part of my own culinary repertoire. It was more than just a dish – it was a connection to my past, a way to honor the generations of cooks who had come before me.

Now, as I prepare Callaloo Soup for my own family, I feel a sense of pride and gratitude for the lessons my grandmother taught me that day in her kitchen. The aroma of coconut milk and spices fills the air, bringing me back to that moment of discovery and anticipation, when I learned to make a dish that would become a beloved tradition in my own family for years to come.