Callaloo Soup With Breadfruit Croutons
Callaloo Soup with Breadfruit Croutons is a traditional dish from Antigua and Barbuda that is packed with flavor and nutrition. This hearty soup is perfect for a cozy night in or for entertaining guests with a taste of Caribbean cuisine.
Ingredients
- 2 cups chopped callaloo leaves
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup diced breadfruit
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 scotch bonnet pepper, whole
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 breadfruit, peeled and cubed for croutons
- 1 tablespoon butter
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the callaloo leaves, diced breadfruit, thyme, and scotch bonnet pepper to the pot. Stir to combine.
- Pour in the vegetable broth and coconut milk. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
- While the soup is simmering, prepare the breadfruit croutons. In a separate pan, melt the butter over medium heat. Add the cubed breadfruit and sauté until golden and crispy.
- Once the soup is ready, remove the scotch bonnet pepper and discard. Use an immersion blender to blend the soup until smooth.
- Serve the callaloo soup hot, topped with the breadfruit croutons.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Large pot Soup ladle Immersion blender
Tools
Cutting board Knife Soup bowls
Serving suggestions
Serve the Callaloo Soup with Breadfruit Croutons alongside some fried plantains for a complete Caribbean meal.
Tips & tricks
For a spicier soup, you can chop the scotch bonnet pepper and add it back into the soup after blending.
Cost
$15